Carnivore Chicken Thighs

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):

1. 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.

2. Heat Your Pan:

   • Heat a cast iron skillet over medium-high heat. Add 1–2 tbsp of beef tallow or butter.

3. 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).

4. Rest:

   • Let rest for 5 minutes before serving to lock in juices.

🔥 Instructions (Oven-Baked Method):

1. Prep & Season:

   • Preheat oven to 425°F (220°C).

   • Dry and season chicken thighs with salt (and optional seasonings).

2. 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).

3. 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?