Make Cracklin’ Chicken.
Eat Cracklin’ Chicken.
Make more Cracklin’ Chicken.
Eat more Cracklin’ Chicken.
At first, I wasn’t sure whether to recommend this to you for Day 3. I fear there are some of you who’ll dig Cracklin’ Chicken so much that you won’t make anything else for the rest of the month. But that’s not such a bad thing, right?
Cracklin’ Chicken’s fantastic with all sorts of flavor boosters—from the Sriracha Mayo in my cookbook to the Whole30-compliant Tessemae’s sauces that I’m giving away this week (have you entered my sweepstakes yet?). And when the month is over, you can even have it with Coconut Secret’s soy-free teriyaki sauce.
But c’mon: Cracklin’ Chicken is darn tasty all by its lonesome.
If you’ve got leftovers, (1) HOW IS THAT POSSIBLE? and (2) here’s the best way to reheat your Cracklin’ Chicken: lay the pieces skin-side down in a hot skillet for 1-2 minutes (or until the skin re-crisps) and then flip them over for another 1-2 minutes to heat through. Can’t wait? Just eat ’em cold.
Pro tip: When you’re buying the chicken, ask your butcher to remove the bones for you and reserve them for bone broth. I just recently learned that I can request this service—for free!—at all Whole Foods Markets, and it’s made my winner-winner-chicken-dinner prep even faster.
Get the recipe here. You can thank me later!
Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).100