Pastured chicken is healthy and tastes great. And, the thighs are juicy. This recipe gives you crisp skin and tender meat. If you ever craved conventional, unhealthy fried chicken, then you are in for a treat with this recipe. The red pepper flakes add some heat.
PALEO CRISPY ITALIAN-SPICED CHICKEN THIGHS
INGREDIENTS:
8 bone-in, skin-on, free-range chicken thighs
Skin-side seasoning:
1 tablespoon Kosher salt
2 teaspoons grass-fed butter (example: unsalted Kerrygold) or Ghee (I will post my recipe for Ghee in the next blog)
Meat-side seasoning:
1 tablespoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons dried oregano
1 teaspoon sea salt
PREPARATION:
• Dry chicken with a paper towel.
• Cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. Don’t cut off the skin. The skin makes the dish Yummy!
• Flatten the chicken with a meat pounder or just use your fist to pound it flat (That’s how I take out my aggression.)
• Turn the chicken skin-side-up, and sprinkle Kosher salt on the skin from high up in order to get the skin salted evenly.
• Heat a large skillet over medium high heat, and then melt the butter or Ghee. Place four chicken thighs skin-side down in the skillet.
• Sprinkle the “meat seasoning” on the meat side.
• Cook the skin side until crispy and golden brown (around 7-10 minutes), You will need to have a splatter guard because the hot fat will splatter!
• Turn over the thighs and cook the meat side for 2-3 more minutes to thoroughly cook, and then place them on a wire rack to rest and drain while you get the next batch cooked.
• Repeat the cooking steps for the remaining four thighs.
Consider the remaining fat in the skillet as a perfect fat to sauté some of those leafy green veggies to go along with this dish.
