Pan-Seared Chicken Thighs - For the Carnivore Diet

Crispy-skin, juicy chicken thighs cooked in their own rendered fat with a buttery pan finish—simple, all-animal carnivore comfort.

This recipe leans on a slow skin render to make the thighs self-basting and deeply flavorful. Starting in a cold pan lets the fat release gradually, so the skin crisps without burning and the meat stays succulent.

Salt the chicken ahead if you can; even 20 minutes of dry brining helps the skin dry out for better crackle and seasons the meat throughout. Use beef tallow, ghee, or the chicken’s own fat to keep this fully carnivore.

Cook gently skin-side down until most of the fat has rendered, then finish with a brief sear and a butter or tallow baste. A splash of hot bone broth at the end turns the drippings into a quick, glossy pan sauce to spoon over the thighs.

Serve as-is with pan drippings. For a bigger plate, add a couple of fried eggs or a slice of hard cheese on the side. Leftover rendered chicken fat keeps well and is excellent for frying tomorrow’s eggs.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
• 1 to 1.5 teaspoons kosher salt, divided
• 1 tablespoon beef tallow or ghee (optional; the thighs will render fat)
• 1 tablespoon unsalted butter or additional tallow (for finishing)
• 2 tablespoons hot beef or chicken bone broth (optional, for quick pan sauce)

Instructions

1. Pat the chicken thighs very dry and season all over with salt. For best results, let them dry brine 20–30 minutes at room temperature (or up to overnight uncovered in the fridge); pat again before cooking.
2. Place the thighs skin-side down in a cold, heavy skillet (cast iron or stainless). Add a small dab of tallow or ghee only if your pan tends to stick.
3. Set heat to medium-low. Cook skin-side down 10–12 minutes, adjusting heat to maintain a gentle, steady sizzle. Spoon off excess rendered fat into a bowl as it accumulates (save it).
4. Increase heat to medium and cook 2–3 minutes more skin-side down until the skin is deep golden and very crisp.
5. Flip the thighs. Add the butter or a little reserved chicken fat to the pan and cook 6–8 minutes, basting occasionally, until the thickest part near the bone reads 165°F/74°C.
6. Optional pan sauce: Remove the thighs to rest 5 minutes, skin-side up. Pour off excess fat, leaving about 1 tablespoon in the pan. Add the hot bone broth, simmer 30–60 seconds while scraping up browned bits, then spoon over the chicken.
7. Taste and finish with a pinch more salt if needed. Serve with the pan drippings.

Time: 25–30 minutes (plus optional 20–30 minutes dry brine) Servings: