Prep Time: 2 Minutes
Cook Time: 25 Minutes
Approx. Total/Net Carbs for Entire Dish:
< 1 g / < 1 g
1 skin-on chicken thigh, patted dry
1 tsp salt, or more to taste
Pepper to taste
Ghee or avocado oil for frying
Tips & Substitutions
When cooking meat, remember that you want your meat to be even thickness. If it’s not even thickness you’re more likely to get some overcooked areas and some under-cooked areas. You can either cut off thinner pieces and cook them separately or you can pound the chicken or other meat to make it a more even thickness.
You can use chicken breast but chicken thigh is generally cheaper and more flavorful.
If you get bone-in chicken, you can either cook with it (although the chicken will take longer to cook and you risk having a drier piece of meat with this cooking method) or you can cut the bone out. Either way, you can save the bone for broth when you’re done with it.
Finding the right temperature to cook your meat is something you will get the feeling for over time and really depends on the stove you are using, pan, etc. Be patient!
Resting meat is an important step in this process because it allows the meat to retain its moisture and gives you a juicier piece of meat.
Don't be afraid to add your own spices - this dish is just the base for you to create something.
Try using a mix of garlic, cumin, coriander, and paprika.
Season the chicken on both sides with salt and additional seasonings if using. Use your hands to distribute your seasonings well and make sure they stay adhered to the chicken during cooking.
Heat skillet on medium high heat and add the fat of choice.
Add your chicken skin side down. It should immediately start sizzling when added but it shouldn't be smoking. Otherwise you risk burning the outside of your chicken and being left with a less appetizing, dry piece of meat. Cook for 4-5 minutes. Don't forget to cover the pan with some sort of splatter guard or else clean up is not going to be super fun.
Turn the pan 90 degrees and cook for 4-5 more minutes until that skin is golden and crispy and your mouth is watering.
Flip your chicken and cook for 5 more minutes or more until chicken is fully cooked through. You can use a thermometer to determine if your chicken is done (a safe internal temperature for chicken is 165F).
Remove from pan and let rest for about 5 minutes with skin side up and then serve.