recipe from Ready or Not!
- 8 bone-in skin-on chicken thighs (about 4 lbs.)
- 1 tablespoon kosher salt, divided
- 2 tablespoons ghee or avocado oil
Blot the chicken dry and starting at one end of each thigh, carefully cut out the bone with a pair of sharp kitchen shears. Flatten each thigh with a meat pounder (or cut a gash in the thickest part so each thigh will lay totally flat). Flip the thighs skin-side up and sprinkle with 1/2 tablespoon salt.
Heat ghee in a large cast-iron skillet over medium-high heat. Once hot, place three to four thighs skin side down in the pan in a single layer. Do not overcrowd. Season the tops of the chicken and fry for 7 to 10 minutes or until the skin is crispy and golden. Flip the thighs and cook for 3 more minutes or until cooked through. Transfer crispy thighs to a wire rack and rest. Continue process with remaining chicken thighs. Slice and serve.