Why make this?
This recipe for Ollie’s Cracklin’ Chicken is from Nom Nom Paleo. It is quick and delicious and a favorite meal in our household. All credit for this recipe to Nom Nom Paleo, I’m just cribbing it here.
10 minutes prep. 8 minutes cooking.
4 people for dinner
- 6 skin-on chicken thighs. (See note.)
- Magic Mushroom powder or kosher salt
- 1 TB of cooking oil
- Debone the chicken thighs with a sharp knife. Trim extra skin and weird parts of the thigh that stick out. Leave the skin on. Pat dry with a paper towel. Sprinkle with Magic Mushroom powder or salt. This step should be done at least 20 minutes early, but can be done a few hours or a day ahead. This is so the salt can do its dry brine magic.
- Wash your hands, heathen.
- Heat oil in large frying pan. We use a no nonsense cast iron one. Oil should be almost smoking.
- Place thighs skin side down in the oil. The chicken skin will release its own fat during the cooking.
- Cook for 5 minutes and then flip for another 2-3 minutes. I usually test with thermometer until the meat near the bone reaches 150℉/65℃.
- Serve with rice and vegetable of choice.
Nom Nom Paleo’s recipe calls for eight thighs. Costco sells six chicken thighs to a pack and that’s how we roll.
You can cook this recipe with deboned and deskinned thighs, but I will judge you. In no circumstance are you allowed to make this with chicken breast.
If you are feeling adventurous, you can also make a great brown gravy to accompany the chicken.
1. Pour out excess oil and fat from pan. Heat pan over medium heat.
2. Throw in ¼ cup of chicken broth, white wine, really any kind of liquid.
3. Stir and scrape up the fond that has formed on the skillet.
4. Add a pat of butter.
5. Add any herbs—parsley, cilantro, oregano would be good if you have it. If not, no worries.
5. Add salt and pepper to taste.