This inexpensive, delicious chicken is simple comfort food at its best. Fry until golden brown and delicious.
By Simone Van Den Berg
This photo is really not doing the chicken all the justice it deserves, because this is GOOOODDDD… I got the tip from Ellen from In my Red Kitchen and it turned out to be a golden tip. The recipe is from the website of Nom Nom Paleo and if you’re looking for step by step instructions on how to debone a chicken thigh you might want to check it out. You do need either a really sharp knife or really good kitchen shears (which I didn’t have so I used a knife) You need obviously chicken thighs with the skin on. Don’t use chicken filets as the meat will be dry and chicken thigh in general has much more flavor.
- Chicken thighs with skins on, bones removed with either knife or kitchen shears
- Spicerub of your choice, (I used my Mexican spicerub)
- coconut oil or ghee for baking
- Remove the bone from the chicken, lay them on a flat surface and pound them to be equally flat all over. Pat dry with kitchen paper
- Skin side up season with seasalt
- Heat the oil in a non stick fryin pan and once hot, put the chicken in with the skin side down and leave to cook undisturbed for about 7-10 minutes. Check in between if they are already golden.
- In the meantime season the meatside with your spices of choice
- Once the skin side is nice and golden, turn around and bake the other side until the chicken is cooked through. Take out of the pan and leave to rest for about five minutes before cutting.
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.