Cracklin' & Crunchy Chicken - Gluten Free & Easy!
Recipe type: Main Dish, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 organic chicken thighs, bone-in, skin on (approximately 4 pounds)
  • 1 tablespoon of good salt like sea salt, kosher salt, Himalayan pink salt or Real Salt
  • 1 tablespoon of ghee or coconut oil
  • 2 teaspoons spices or herbs of your choice
  1. Remove bones from the thighs with a pair of sharp kitchen shears. Save the bones to freeze for homemade chicken stock.
  2. Dry the chicken with paper towels.
  3. Pound thighs between 2 pieces of waxed paper till flat. Or you can just cut a gash in them with your kitchen shears. You want them to lay flat.
  4. Put the thighs skin side up on a sheet pan. Sprinkle with the salt.
  5. Heat ghee in a large cast iron or stainless steel pan.
  6. When hot, add 4 of the thighs and cook 7-10 minutes rotating pan 90 degrees half way through.
  7. Flip chicken over and cook 3 or 4 minutes more. While the meat side is up, now's the time to sprinkle with salt and pepper and whatever spices you're using.
  8. Remove thighs to a wire rack for 5 minutes.
  9. Repeat with the remaining thighs.
  10. Serve whole or slice into fingers and serve.
Recipe by Kate Battistelli at