Crispy Chicken Thighs
Perfectly crispy chicken thighs made in a cast iron skillet with just butter, salt, and pepper. The skin renders into something golden and crackly in 25 minutes — no breading, no deep fryer, no complicated steps. Naturally keto, gluten-free, and paleo.
Servings: 6
Cost: 10
Equipment
Ingredients
- 1.5 lbs chicken thighs medium-large bone-in skin on
- 2 tbsp butter ghee/clarified
- salt and pepper to taste
Instructions
- Lay chicken thighs out on a cutting board, and using sharp kitchen scissors, cut out bone from thigh.
- Remove bones (save them for chicken stock if you make your own!)
- Pound chicken flat and make sure they are very dry, pat with paper towel if needed.
- Generously salt and pepper meat side of chicken (don't salt fat side, as it can easily burn).
- Heat a cast iron (or heavy) pan on high heat, so it is scorching hot (but not smoking).
- Reduce heat to medium-high.
- Add ghee/butter to pan, and let melt.
- Add chicken to pan, starting with the fat side down.
- Let fat crisp and chicken brown, about 7 minutes.
- Flip chicken and cook until 165 degrees internal temp - about 6 minutes.
- Let rest 2-5 minutes and pat off any excess butter softly with a paper towel.
- If desired, cut chicken into strips.
Video
Notes
Dry chicken = crispy skin. The paper towel step is non-negotiable.
Do not salt the skin before cooking — salt pulls moisture and prevents crisping.
Cast iron strongly recommended. Thin pans lose heat when cold chicken hits them.
Air fryer method: 400°F, skin-side up, 18-22 min until 165°F.
Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 0.3g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 117mg | Potassium: 234mg | Sugar: 0.003g | Vitamin A: 205IU | Calcium: 10mg | Iron: 1mg
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