I present to you one of the best ways to cook up your chicken thighs: Cracklin’ Chicken!
The past couple of months have been absolutely bananas. Between working my zombie drug dealer shifts at the hospital, zipping through Asia, throwing a book release party, and pin-balling my way around Southern California, Texas, and the Pacific Northwest to meet readers on my book tour, I haven’t spent much time at home with my family, let alone cook for them. So you can imagine my delight when Henry and the Os finally joined me in Portland and Seattle for the last few days of my book tour—and I was even happier to return home on Monday.
After dragging our luggage into our entryway, I headed straight for my kitchen. I was dead tired, but it had been a while since I whipped up a home-cooked meal. I was itching to fire up the stove, despite having next-to-nothing in the fridge. So what’s a lazy (but hungry) mommy to do? Why, fry up a batch of Cracklin’ Chicken (a.k.a. Lil-O’s favorite crispy chicken thighs), of course!
Update: For our new Ready or Not! cookbook, we had to rename the dish Ollie’s Cracklin’ Chicken!
Longtime readers of this blog (and owners of my new cookbook!) know that my younger son is a picky and headstrong little guy who wasn’t exactly keen on this whole Paleo thing. At the age of three, he almost ran away from home when the whole-grain mac & cheese disappeared from our cupboard.
The transition wasn’t smooth, but with persistence and patience, we got our whole family eating the same dishes at mealtimes. Obviously, compromise is a necessity, and I do my best to make dishes we all can agree on. When I ask the kids for suggestions, Lil-O always asks for Cracklin’ Chicken. (That is, when he’s not throwing out made-up names for imaginary dishes like “Big Buddy with a Ham Chuddy” or “Chewy Butt Stew.”)
Cracklin’ Chicken’s one of my favorite dishes, too. These crispy-on-the-outside, tender-and-juicy-on-the-inside boneless chicken thighs are quick and easy to prepare, and taste fantastic with whatever seasoning I have on hand—even if it’s just salt and pepper. And for those of you who care, this recipe’s Whole30-, 21DSD-, and keto-friendly to boot!
Some key tips for this recipe:
- Buy bone-in, skin-on thighs—they’re inexpensive. Plus, the bones are easy to remove, and the crispy skin is what makes this dish. I vastly prefer thighs over breasts for this recipe—to me, breasts tend to dry out and end up more bland.
- Use a pair of sharp kitchen shears to remove the bones. (Reserve the bones in the freezer for your next batch of bone broth!)
- Smash the thighs so they are even thickness with this nifty meat pounder! This way it will cook evenly and quickly.
- Dry the chicken thighs well, and season both sides of the thigh with salt, but ONLY the meat side gets additional seasoning and/or pepper. If you put other seasonings on the skin, it’ll run the risk of burning. Then, everyone will be sad. Tears are not tasty.
- Use a splatter guard to keep your stovetop clean! I really like using the Frywall these days.
What’s the best way to reheat Cracklin’ Chicken?
Here’s how to reheat 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.
Can You Make Cracklin’ Chicken in an Air Fryer?
Yep! Make it with little or no mess in an air fryer by following this recipe!
Ready for my fool-proof method for a crowd-pleasing, kid-approved chicken dinner?
Time to make Cracklin’ Chicken!
Serves 4
Ingredients:
- 8 bone-in, skin-on chicken thighs (approximately 4 pounds)
- 1 tablespoon Diamond Crystal kosher salt (remember, not all salts are the same!)
- 2 teaspoons ghee
- 2 teaspoons seasoning blend of choice, like Magic Mushroom Powder (optional)
Here’s what you do:
Grab some chicken thighs and a sharp pair of kitchen shears. Blot the chicken dry with a paper towel. Then, starting at one end, carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible.
When you get to the other end, trim around the joint and cartilage and remove the bone.
Keep a container handy to save the bones for bone broth. Your mom will high-five you for being frugal. (Or, if you have my mom, she’ll fist bump you. Okay, not really. She’ll just nod approvingly after you’ve turned away.)
If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it.
Believe me: You don’t want to skimp out on the cracklins’.
Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking.
Turn the chicken skin-side-up, and sprinkle salt on the skin from way up high, like it’s snowing. That way, the skin will be seasoned evenly. (Don’t believe me? Listen to Thomas Keller then. Did you know that he allegedly flirted with Paleo while on his Bouchon Bakery book tour? And did you know that I started that rumor?)
Heat a large cast iron skillet over medium high heat.
Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan.
Season the meat side with your favorite seasoning blend (I’m a fan of using my own special Magic Mushroom Powder, which the Oregonian’s Test Kitchen has proclaimed “truly magic, adding much-desired umami to everything it touches.”) If your seasoning blend of choice doesn’t include salt, you may want to add a bit more kosher salt to the chicken.
Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed.
Pro tip: Cover the pan with a splatter guard to keep your stove (relatively) clean. (Recently, I started using a Frywall which keeps my stovetop waaaaay cleaner than a traditional splatter guard.) Otherwise, line your floor in front of the stove with towels, or the deliciousness of Cracklin’ Chicken will come with a slick, oil-splattered price!
Flip the chicken and cook for 3 more minutes or until cooked through.
Transfer the chicken to a wire rack and rest ’em for 5 minutes.
Repeat the steps above with the four remaining thighs.
When you’re ready to eat, slice them up and dig in!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Cracklin’ Chicken
Ingredients
- 4 pounds chicken thighs skin-on, bone-in
- 1 tablespoon Diamond Crystal kosher salt
- 2 teaspoons ghee
- 2 teaspoons Magic Mushroom Powder or favorite seasoning blend (optional)
Instructions
- Blot the chicken dry with a paper towel. Then, starting at one end of each thigh, use a sharp pair of kitchen shears to carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone.
- If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it.
- Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each thigh piece with your scissors) to ensure uniform cooking.
- Turn the chicken skin-side-up, and sprinkle salt on the skin.
- Heat a large cast iron skillet over medium high heat. Melt the ghee in the pan and place four chicken thighs skin-side down in the hot pan.
- Season the meat side with your favorite seasoning blend. If your seasoning blend of choice doesn’t include salt, you may want to add a bit more kosher salt to the chicken.
- Let the skin fry undisturbed until crispy and golden brown (around 7-10 minutes), rotating the pan 90 degrees at the halfway point to make sure the heat from the burner is uniformly distributed.
- Flip the chicken and cook for 3 more minutes or until cooked through. Transfer the chicken to a wire rack and rest ’em for 5 minutes.
- Repeat the steps above with the four remaining thighs. When you’re ready to eat, slice them up and dig in!
Lynne Miles says
I keep Magic Mushroom powder on the ready for this delicious easy chicken. Always hits the spot!
Michaela says
Made this for a protein atop salad, used boneless skinless thighs because that’s what I had. Came out juicy and crispy, just delicious!
Erin says
So dang good. No idea why it took me so long to finally make this. It has become a quarantine staple! At least once a week!
L says
🤎 I made my own magic mushroom powder last year before Whole Foods starting selling it and it makes so much that its worth doing yourself and sharing with friends and family. I 🤎 this chicken. I cook in my air fryer (fits 4 at a time) and it comes out so delicious and crispy. I usually cook some broccoli or other vegetable in garlic oil, coconut aminos, and red pepper flakes and eat with this chicken sliced on top. This is such a treat when you’re doing W30. I make at least once every 1-2 weeks and still love it! Thank you 🤎
E says
What temp and how long in the air fryer?
Michelle Tam says
Check out the air fryer recipe here: https://nomnompaleo.com/air-fryer-cracklin-chicken
Samantha says
How do you cook your broccoli? Just sauté pan?
Michelle Tam says
Lots of different ways! Sometimes I steam it, but most of the time I roast it in the oven.
Aaron says
Made this recipe on a whim. Now make it at least once a week. Crispy and juicy all at the same time and delightfully easy to make!
I like to throw some shallots and kale into the pan after the chicken is done cooking to deglaze and soak up any leftover chicken juice. Absolutely delightful!
Vicki says
So good! Definitely worth the cleanup
Lisa says
How far in advance of meal can you cook these? Say, mid afternoon to put into a salad for dinner?
Michelle Tam says
That works!
Sam says
Hello.
Just made this tonight on my blackstone. So good! But the skin didn’t get crispy. I had my griddle on medium, which is probably hotter than the stove on medium high. The only other thing is I used avacado oil instead of ghee, because I use it for all my griddle cooking. Any ideas? Anyone else make this on a blackstone?
Sara says
I love making this but don’t add any fat to my cooking pan, since the chicken skin always gives me way more than enough. Thanks for sharing!