Carnivore Chicken Thighs (Pan-Seared or Oven-Baked)
Ingredients:
4 bone-in, skin-on chicken thighs
Salt (Redmond Real Salt or sea salt)
Optional: beef tallow, duck fat, or butter for extra crispiness and flavor
Optional extras (if you’re relaxed carnivore):
Garlic powder or onion powder (omit for strict carnivore)
Parmesan crust (aged cheese — for keto/carnivore crossover)
🔥 Instructions (Pan-Seared Method):
Prep the Thighs:
Pat chicken thighs dry with paper towels. Dry skin = crispy skin.
Season generously with salt on both sides. Optionally, lightly season with garlic powder.
Heat Your Pan:
Heat a cast iron skillet over medium-high heat. Add 1–2 tbsp of beef tallow or butter.
Sear the Thighs:
Place the thighs skin-side down into the hot pan.
Do not move them for 7–10 minutes. Let that skin get golden and crispy.
Flip and cook another 5–8 minutes on the other side, or until internal temp hits 165°F (75°C).
Rest:
Let rest for 5 minutes before serving to lock in juices.
🔥 Instructions (Oven-Baked Method):
Prep & Season:
Preheat oven to 425°F (220°C).
Dry and season chicken thighs with salt (and optional seasonings).
Bake:
Place thighs skin-side up on a wire rack over a foil-lined tray.
Bake for 35–40 minutes until skin is crisp and internal temp is 165°F (75°C).
Broil for Extra Crispiness (Optional):
Turn on broiler for 2–3 minutes at the end to crisp the skin further. Watch closely to avoid burning.
🥓 Optional Add-Ons:
Serve with seared bacon, poached eggs, or bone marrow on the side for an all-carnivore feast.
Would you like a slow cooker or air fryer version too?
