Nom Nom Paleo’s Cracklin’ Chicken

Why make this?

This recipe for Ollie’s Cracklin’ Chicken is from Nom Nom Paleo. It is quick and delicious and a favorite meal in our household. All credit for this recipe to Nom Nom Paleo, I’m just cribbing it here.


10 minutes prep. 8 minutes cooking.


4 people for dinner



  1. Debone the chicken thighs with a sharp knife. Trim extra skin and weird parts of the thigh that stick out. Leave the skin on. Pat dry with a paper towel. Sprinkle with Magic Mushroom powder or salt. This step should be done at least 20 minutes early, but can be done a few hours or a day ahead. This is so the salt can do its dry brine magic.
  2. Wash your hands, heathen.
  3. Heat oil in large frying pan. We use a no nonsense cast iron one. Oil should be almost smoking.
  4. Place thighs skin side down in the oil. The chicken skin will release its own fat during the cooking.
  5. Cook for 5 minutes and then flip for another 2-3 minutes. I usually test with thermometer until the meat near the bone reaches 150℉/65℃.
  6. Serve with rice and vegetable of choice.


Nom Nom Paleo’s recipe calls for eight thighs. Costco sells six chicken thighs to a pack and that’s how we roll.
You can cook this recipe with deboned and deskinned thighs, but I will judge you. In no circumstance are you allowed to make this with chicken breast.


If you are feeling adventurous, you can also make a great brown gravy to accompany the chicken.
1. Pour out excess oil and fat from pan. Heat pan over medium heat.
2. Throw in ¼ cup of chicken broth, white wine, really any kind of liquid.
3. Stir and scrape up the fond that has formed on the skillet.
4. Add a pat of butter.
5. Add any herbs—parsley, cilantro, oregano would be good if you have it. If not, no worries.
5. Add salt and pepper to taste.

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