I made this tonight, after seeing it online, probably via Facebook.
Only a few ingredients, and the fat under the skin does render out, leaving just the crispy, crunchy skin.
Very good!
Some sort of dipping sauce would have enhanced it, I think.
In a nutshell:
Debone some skin-on chicken thighs. Trim of excess fat and skin.
Flatten them out a bit with a mallet.
Salt both sides, and season the meat side with whatever seasoning you like.
Heat 2 T. ghee in a cast iron pan over medium heat. Cook the thighs, skin-side down for 7-10 minutes. Flip over and cook for 2-3 more minutes. Repeat for each batch.
Slice and serve.
http://nomnompaleo.com/post/74180911762/cracklin-chicken
Lee
Only a few ingredients, and the fat under the skin does render out, leaving just the crispy, crunchy skin.
Very good!
Some sort of dipping sauce would have enhanced it, I think.
In a nutshell:
Debone some skin-on chicken thighs. Trim of excess fat and skin.
Flatten them out a bit with a mallet.
Salt both sides, and season the meat side with whatever seasoning you like.
Heat 2 T. ghee in a cast iron pan over medium heat. Cook the thighs, skin-side down for 7-10 minutes. Flip over and cook for 2-3 more minutes. Repeat for each batch.
Slice and serve.
http://nomnompaleo.com/post/74180911762/cracklin-chicken
Lee
, it's supposed to have a nutty taste to it.
