Being a food blogger, I’m pretty much immune to gorgeous food photography but there was one post last week that had me drooling into the keyboard.
And it was this one, from Nom Nom Paleo.
That woman knows her fried chicken (and her photography), how good does that look?!
It was only a matter of time before I felt driven to recreate that tasty mess in my own kitchen.
And guess what? It was just as good as it looks. My photos don’t do it justice.
In fact, why are you here? Head over to Nom Nom Paleo and see how the professionals do it.
Cracklin’ Chicken (serves 2)
*from Nom Nom Paleo
- 4 chicken thighs
- 2 tbsps ghee or butter
- sea salt
- black pepper
- Remove the bone from the chicken thighs by carefully cutting around it with kitchen scissors, making sure to preserve as much of the meat as possible.
- Dry the chicken with a paper towel then place between two sheets of clingfilm and flatten with a heavy object to ensure even thickness throughout (I used a rolling pin, if you’ve a meat pounder now’s the time to use it).
- Turn the chicken skin-side up and sprinkle generously with sea salt.
- Heat a large cast-iron skillet over a medium high heat and add the ghee or butter to the pan. When it’s melted and sizzling, carefully add the chicken thighs to the hot oil – skin side down. Sprinkle some thyme and black pepper on the meat side that’s exposed.
- Fry for 7-10 minutes until well browned then flip and cook for a further 3 minutes on the other side. Let cool slightly before serving.
Like this? You might also like:
- Seared Chicken Thighs with Red Chard & Bacon
- Buffalo Wings & Blue Cheese Dip
- Southern-style Fried Catfish