Perfect Crunchy Chicken

All hail dark meat, skin on chicken! Seriously, this was stupidly simple, and just SOOOOO good.  I made them at 11am this morning, and I planned on just saving them to eat at work tonight reheated. When I tasted them, they were so good, that I just stood at the island in my kitchen and downed two of them. The crispy skin is to die for!!!!

I made a sauce for this (lemon caper), but it was just amazing on its own. Talk about easy.  Ghee, salt and pepper, and chicken. I probably could work on getting creative with the seasoning, but why? It’s perfect just the way it is!



  • 3 Tbsp ghee or other paleo fat (bacon fat, lard, avocado oil, coconut oil…)
  • 6 skin-on chicken thighs, deboned
  • salt and pepper


  • Sprinkle chicken liberally with salt and pepper on BOTH SIDES.
  • Heat the fat over medium-high heat
  • Cook on skin side first for about 5-7 minutes (more if they are thick thighs).
  • Flip and cook for another 5 minutes (more for thick thighs)
  • That’s it!!!!

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