Crispy Skillet Chicken Thighs (Skin-On, Carnivore) - For the Carnivore Diet
This recipe delivers shatteringly crisp chicken skin and juicy, well-rendered dark meat using only salt and animal fats. It’s a reliable, weeknight-friendly method that keeps ingredients strictly carnivore while maximizing flavor from the bird itself.
Drying and salting the thighs is the key to deep, even browning. A brief uncovered rest in the fridge helps dehydrate the skin further, but you can cook right away if you’re in a rush. Start the thighs skin-side down to render fat and crisp the skin on the stovetop, then finish in the oven to bring the meat to a perfect, tender doneness.
Spoon off excess rendered fat as you cook to prevent splatter and scorching, but save it—those drippings are a ready-made sauce. Basting with a little butter right before the oven step adds a rich finish while keeping everything strictly animal-based.
For an even simpler approach, the air fryer yields excellent results with minimal cleanup. However you choose to cook them, let the thighs rest briefly so the juices settle and the skin stays crisp. Serve with the pan drippings over the top.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
- 1 teaspoon fine salt (or about 1/4 teaspoon per thigh)
- 1 tablespoon beef tallow, duck fat, or ghee
- 1 tablespoon unsalted butter (optional, for basting)
Instructions
- Pat the chicken thighs very dry. Season both sides evenly with salt. For crispest skin, refrigerate uncovered for 30 minutes (up to overnight); otherwise proceed immediately.
- Preheat the oven to 400°F (200°C). Set a heavy skillet (cast iron or stainless) over medium heat and add the tallow.
- Place thighs in the hot fat skin-side down. Press gently to ensure full contact. Cook without moving for 8–10 minutes, adjusting heat as needed, until the skin is deep golden and much of the fat has rendered.
- Spoon off excess rendered fat to a heatproof cup, leaving a thin film in the pan. Flip the thighs skin-side up. Add the butter and baste for 30 seconds.
- Transfer the skillet to the oven and roast 10–12 minutes, until the thickest part of the meat reaches about 175°F (79°C) and the juices run clear.
- Rest the thighs skin-side up for 5–10 minutes. Spoon pan drippings over to serve. If you want extra-crisp skin, return to medium heat skin-side down for 1–2 minutes just before serving.
- Air fryer option: Brush thighs lightly with tallow and salt. Air fry at 400°F (200°C) for 18–22 minutes, flipping at 12 minutes, until 175°F (79°C) internal.