Crispy Carnivore Chicken Recipe

[@slowbutstilllearning9938]

Yes yes, thank you please forgive the haters. They have tiny brain , but mighty heavy fingers. As for me thank you again your family has made a big positive change in my life. Please don't stop being you

[@rhondalee5087]

Amusing and on point remark. Tiny brains, heavy fingers-love it!

[@robertwilliams-wd6cp]

Oh over twenty years ago, I deep fried a 22 pound turkey, saturated fat was bad for you then. I pealed every bit of that crispy skin, salted and ate it all myself, saving everyone a heart attack.

[@charleneb330]

😂 💔😮

[@EC-lq3qw]

I have to comment on your incredibly generous nature sir! I wish I could have done the same but my brother would have objected strongly 😁😁

[@Karen_Busch]

😂 I love this comment. ❤😂

[@mcconn746]

You ain't right. LOL I love it.

[@marilynschroeter796]

You are funny!!

[@naomimay82]

I am carnivore and I use seasonings. There is nothing wrong with seasonings unless you have a sensitivity to them. Seasonings won’t knock you out of ketosis. 🤷🏻‍♀️ I personally love onion powder and garlic powder.

[@jennprescott2757]

Garlic gives me issues but I LOVE it.

[@Karen_Busch]

​@@jennprescott2757same here. 😢 Garlic powder more so than garlic salt. The smell from my pores.. ugh.

[@thomascrohan7810]

@@jennprescott2757 what exactly?

[@SachelleCambria]

I agree. The only reason why I don’t use seasonings is because of allergies.

[@TheWolfox911]

Of we add veggies or spices besides salt, etc.... It's no longer carniv but keto. My kiddo is on an epileptic diet and just last week I was 'corrected' myself lol. Sad though that I only know this because my sweet girl had a horrible seizure after herbs. But. This chicken looks a-mazing!!

[@gracevandermolen5311]

I love when you guys eat on camera!! I am going to make these!

[@amandawhitleybarnard]

Eat on camera all you want! It is your freaking channel! Keep being you! ❤

[@briano06000]

No eating on camera? I think you should do a whole "eating on camera" compilation video.

[@charleneb330]

I second that, with your hair down 😂

[@stephwessel7346]

😂🎉

[@texasrose2315]

😂😅😮😊😂🎉❤

[@robertawestbrooks9531]

😂😂😂😂❤❤❤

[@michelleday6876]

Protip...while the chicken is resting, bump the oven temp to 425, throw some frozen 18/20 size shrimp in the pan with the chicken drippings and a bit of salt, roast in the oven. Check them after 8 minutes, flip, and put them back in the oven. Check again in 4 minutes for doneness. Soooo good. Ive learned to cook shrimp in the pan drippings from cooking ribeyes in my cast iron as well. Delicious!

[@patriciabaker1924]

Well YUM!! 😮 👍

[@trenapatrece]

Feel free to season as you'd like, people will have their opinions no matter what! Thnx for the recipe

[@saltedllama2759]

Opinions are one thing, but physiological reactions are another. A lot of people do experience inflammation and histamine responses to seasonings and they don't even realize it because they never tried cutting them out in the first place. Yet they go into carnivore messages boards and social media threads complaining about ongoing struggles.

[@whocares1631]

@@saltedllama2759ya but that’s like 1% of the population. Season your food you’re not going too die

[@Fiddlemom]

Laura thank you for your channel and amazing videos. Your channel was my final push into carnivoire and I am so thankful. Showing us how to prepare and eat yummy meals is a game-changer. I have struggled with a keto lifestyle for five years but never felt well and struggled with weight loss stalls and with being able to stay consistently Keto. My 3 autoimmune disorders improved a little but still remained problematic while on Keto. The light bulb moment came when I realized plants might be the issue. I've been carnivore nearly 4 weeks and am already feeling better. I know that healing will take time, and am delighted that I have found the remedy. I'm never going back. Thank you!

[@momjd9985]

I can't watch your videos at night because you always make me super hungry with the crunch!!!

[@rebeccariehle2764]

It's 6am and I'm now craving chicken 😁

[@teresazoller8397]

Don't listen to people...❤

[@briano06000]

💯

[@barrymiller99]

This is excellent. And salting the chicken the day before, or even two days before, enriches the flavor, as salt brings the moisture toward the surface, but after about 14 hours the moisture reabsorbs, dragging the seasoning into the meat. There was a famous San Francisco chef, may she rest in peace, who taught us that.

[@thejohnbeck]

Chef Boyardee? Rice-a-Roni?

[@barrymiller99]

@ The late Judy Rodgers, may she rest in peace, of Zuni Cafe.

[@debbieblake6864]

I love skin on chicken thighs. Thanks for this cooking tip

[@NonaMaryGrace1952]

Amazing crunch.thank you for sharing how to remove the bone. Thanks for sharing. 💕NonnaGrace 🐓

[@briano06000]

Looks good. I make my thighs completely different. I deboned them, but then air fry them on 390-400 skin side up on parchment paper for 30-40 minutes. I only salt and pepper afterwords. Simple and Easy.

[@sandydavis7055]

Looks delicious and quite simple 👍🏻

[@cynthiawilson8294]

As someone with misophonia, I appreciate so much that when you warned of the upcoming crunch, there was time to mute. Thank you for that and the recipe! ♥️♥️♥️

[@cookshackcuisinista]

I am more keto vore as I really miss some vegetables but I love the way you and Chris present everything and for me, it's better to have a few vegetables if it keeps you on track!

[@whocares1631]

I use squash and mushrooms cause they absorb fat

[@Dave-k6i]

Yes love this way of cooking. Thank you. Been carnivore for a year and 6 weeks now type 1 diabetic and love being in better control with my diabetes.

[@meggarstang6761]

Chicken thighs are my fave and this recipe is so simple! I love the flavor of ghee, so that's my go-to with my cast iron pan.

[@dena-mo118]

Made this exactly as your demonstrated in this video. Wow! Thanks for showing how to remove the bones. Loved it to much.

[@amymarie7403]

This looks wonderful Laura! Thank you! I appreciate your showing how to debone the chicken.

[@nancyjohnson5810]

I love Celtic salt, there is 42 minerals in it. It's so good.

[@bevstaats]

Looks delicious! My husband and I love your loaded chicken salad. So refreshing to eat this summer. Thank you for great ideas.

[@annettehicks9833]

Looks scrumptious! Will have to try.

[@AzNpInKdRaGoN]

Bc of your videos I purchased LMNT (was debating it for months before finding your video). Your videos are helping me decide on how carnivore I want to go. Thank you for taking the time out of your day to make these videos

[@tamarawright6929]

And yet again you have created a video that made me go straight to the store to buy what I needed to make it. And yet again it turned out perfectly following your instructions 😊 This has got to be my favorite fried chicken ever. As in eyes rolling back in your head good, as you crunch into the crispy skin and the moist chicken. oh... and that CRUNCH when y'all took a bite made my mouth water😊. it's hard to get truly crispy food on carnivore. you guys eating on camera is food asmr ❤❤❤

[@LauraSpath]

This is the best compliment ever!! Thank you 🥰

[@stephhunsley]

Love watching you two. So natural and yummy carnivore food...

[@Nope145]

Just made this recipe. It came out fantastic. Thank you for sharing it.

[@juliebarnett9812]

I don't mind you eating on camera. Go for it. 👊🏼💥

[@tomforeman4976]

Kosher salt is all I use for salt since starting CARNAVOR. It make the best pork bellies for bacon.

[@jasonbarker5154]

Looks great! Pre heat the cast iron in the oven and it’ll be even faster. 😀

[@cindyleewood1]

That chicken looks amazing! And I enjoy watching you eat and enjoy the dishes you prepare. But I do wish you offered printable recipes.

[@dkcN0va2109]

Kitchen shears make the deboning so much easier and faster, too! Love the simplicity of this recipe! 👏👏👏

[@littlefarmlover]

I love your videos, they always encourage me. Thanks!😊

[@bringyourdaughtertotheslau5297]

I have been making this for a month now, my mom has too. We absolutely love it.

[@JanetB1271]

Love that you both do the tasting on camera 👏👍👍👍👍👍👍👍👍

[@texasdboxoutdoors746]

Awesome Video! GR8 way to cook chicken for someone (Me) who just started the carnivore way of eating.

[@faithtyler1623]

OMG, I am trying this tonight! My mouth was watering. This is just my 3rd week doing carnivore and I am so excited to make this. I was a strict vegan, but my health was not where I needed it to be with aches, pains and other issues. Thanks so much for sharing!!

[@RiteOn]

I usually pull the skin off and air fry it, but I'm definitely going to try this method. Thanx.

[@TheCelestialhealer]

Love you 2 ❤❤, I have to try it. And the crunch and you eating… that is the best!!!

[@cindywiemers9149]

Looks and sounds delicious!!!! Can’t wait to try this! Love ya, Cindy 🌻💗

[@dutchstorm7824]

Looks awesome!!! Can't wait to try this!!!

[@MzK56]

Right on time. I already have chicken thighs defrosting in the fridge! Thanks for sharing this method

[@cherielist3085]

Can’t wait to make this recipe ❤ thank you Laura!!!

[@JanGrimm-s2y]

I will definitely be making this!! Thanks for sharing!👍 ❤❤❤

[@jacquelines7492]

Thanks for this recipe! Making this today! BTW...I love hearing that crunchy chicken!!! 🍗😋🤤

[@markedwards9827]

you make the diet your own to suit your needs.and i love the idea of that anti splatter thing

[@UncleDavesKitchen]

I bought the grass fed tallow (looks and tastes like leaf fat (suet)) from US Meats. It's yellow from being grass fed. Smells and tastes so good, a slight almond odor. Absolutely love it. Suet has the highest steric acid of any animal fat. Great to fry with.

[@texasrose2315]

I think this is my new favorite recipe! Thank you.

[@justletmeride9625]

Cannot wait to try this! Love you guys, thank you!

[@audreysmith5474]

Awesome video! Thank you ❤

[@Sweetest_of_Seven]

My mouth is literally watering 🤤

[@luvlygods1]

You want the good one? No Babe. So sweet, and this looks delicious.

[@agreylady]

Looks (and sounds) delicious!!

[@xrmighty]

Wow. Nice job. Great technique as well. That is a perfect piece of chicken!

[@amatkinson3908]

Love it! Tried it today, did not have cast iron used stainless steel & it came out perfect! Gotta love those skins, not sure if they are as crunchy as yours but to me they were plenty crispy! Thank you for sharing! Definitely will do this again!

[@margaretrosin7853]

I love when people eat their food they created on camera! You have to taste it! I’m definitely going to make this recipe with duck fat. 😊

[@aprilbeyer2504]

Can't wait to try this ! Looks so good . My husband always peels the skin off chicken before cooking it , and I grab it up and fry it for myself. This method might win him over !

[@amber.echo1109]

I just pulled my chicken out of the oven & followed your guidance step by step. Thanks for your help! Mines not as crispy but I think because I'm just learning how to cook with cast iron, plus my stove is propane and I usually don't turn it up to high because it's extreme. I see now I should have it up higher. Other than that, they temped perfect. I'll be tasting them soon

[@sdg_007]

We just tried these today for lunch and they were amazing! I will definitely be adding them to the rotation. I seasoned the top with Spiceology’s Nashville Hot Chicken seasoning, I definitely recommend

[@terri2718]

I’m making these tonight!!!!! Looks DELICIOUS!!! 😋

[@risasklutteredkitchen1293]

F the folks who don’t like us eating on camera. Do what you do. Your information is important. You and your videos are very helpful.

[@YeshuaKingMessiah]

I found out last week that chicken skins bake fantastic! They took as long as the (bone-in) thighs and I didn’t spread them out. Just kinda glopped them on lol My meat was able to get seasoned well and I wasn’t standing over a skillet doing small batches at a time. If I did whole tray of just skins, might spread out more n they’d be done faster. Do try this hack! I had all the rendered skin fat on the tray with my meat fat too . Which is a very good reason to make skins to begin with! Glorious Schmaltz! I pour all juices and fat into glass container to save. Wonderful to cook with or use in carb dishes like potatoes, grits, etc (if ur a loner in ur carni eating). Hugely Nutritious!

[@tophamatic]

Holy smokes. That's amazing. I'm doing this soon.

[@snowife1]

Thank you

[@mistyriennett5902]

Wonderful and easy. Thank you..

[@michaelmoore7550]

I love your Ranch recipe! It is our go to almost daily!

[@Lucinda_Jackson]

Yummmmm! Best way to cook chicken ever. I hit it with a light sprinkle of Goya adobo seasoning when it's done. A very light sprinkle of Frank's seasoning is good, too, if I want a hint of spice. It was a real game-changer for me when I discovered Frank's made a dry seasoning that sprinkles! Warning: it does contain some maltodextrin, but with the tiny sprinkle I use? Not worried about it.

[@emmacopley2751]

Do you have a resource where these ideas are written down? I love how simple and easy your recipes are, but I can't remember all the things you show us! Love your channel!

[@susanjenkins6628]

I made this today, it is delicious❤thank you for sharing the recipe!!!

[@janetperry9391]

Awesome!! Thank you for the encouragement and great demonstration! Live the crunch, l ol❤

[@mikehughes3348]

Wow. Made this tonight and it was a crowd pleaser. I was a little skeptical that salt alone would suffice to flavor the chicken, but it was actually really tasty. (I usually go heavy with pepper.) After the final five minutes in the oven, a few pieces weren’t quite as brown and crispy as I would have liked, so I put them back on the stove-skin side down-to crisp up for another 3-5 minutes. I’m already planning to pick up more thighs when I go to the store so I can make this again. Superb!

[@ambermckenna2929]

Awesome video!! Definitely making this recipe! Thank you for sharing😊

[@vickiemasturzo2303]

Girl! You just keep getting younger looking all the time! God bless!

[@normajeanshepherd2025]

This looks so yummy! Where do you get your tallow and what kind of air fryer do you have?

[@jamietrafton158]

Hi Laura and Chris :) I loved this video and I am one who doesn’t bother me you eating on film lol- I actually loved hearing how crunchy. Thank you Laura for showing every step of how to do this. Great 👍🏼Job!! Looks so yummy 😋

[@Wannaloom]

Love Chris, “you want the good one?” That’s a gentleman right there! What brand cast iron is that one you’re using with the 2nd handle?

[@yeetasaurus9427]

Oh yum!! This looks easy and sooooooo good. I have frozen chicken thighs in the freezer. I didn't know what different to try. Now I do. Thank you 😊

[@ams_tyquiengco]

Thank you so much for this recipe and video! So many of us including me, need more info like this! Very helpful 💗🥰😘

[@ericw9373]

I make crispy chicken in the air frier all the time. Just spread fat on the skin then just air fry or oven cook at 400 both skin side up.

[@tinaschmitz1257]

yum, it's all about the crunch!!

[@Summitlee]

Can't wait to try. Dark meat chicken temperature should be 175-190°F. Sometimes it will continue to cook after removed from heat I'd the piece is large enough.

[@dena-mo118]

I'm seeing this after being completely full, but I was ready to try this right now! Can't wait to give it a try. That frywall is amazing. Checking that out also.

[@PimpinJac]

I made this today - Lovely! Followed your timings, and it worked out perfectly. Thank you! I think i will be lazy next time and buy skin-on boneless thigh, because here in Australia, our bone-in thighs have the spine still attached and that was a little trickier to remove.

[@ruthtopley4839]

Can’t wait to try it and now I a know more about smoke point. Thank you!!

[@susannay.3437]

Looks wonderful! Lord willing, I'll be trying this, this week. ❤️

[@victoriavaughan9872]

Yum!!! Thank you for another wonderful carnivore recipe. ❤❤❤

[@stormygirl1704]

Oh, I’m DEFINITELY trying this!! 🤤 TYFS!

[@shannon6610]

I love your cooking videos and prefer it when you do eat what you made 😊❤

[@MadPick]

I love it! Looks simple AND delicious!

[@giovannysilva7735]

Looks awesome, gonna try this on Friday

[@jefftraugh3054]

Great idea. I love crispy chicken skin. I haven't tried this, but I certainly will. I deep fry my chicken thighs in tallow, lard, or bacon grease without any breading and it has crispy skin also, so delicious. I'll take the bones out next time because I think it will make it easier to eat. I will also try it your way because it sounds delicious also.

[@jeffkoopman1]

Thank you for the idea. Am excited to try it. Blessings Laura. - NorA

[@FoxDreams]

I made this for the third time tonight -- LOVE IT SO MUCH! I have to use my only pan I have that has an oven proof handle -- happens to be Gotham Steel -- because this is the "no purchase" zone, where no one in my family is allowed to buy anything that isn't absolute essential due to the Holiday coming :) BUT if I don't get the cast iron pan I picked out and put on my wish list..I'll probably buy it Dec 26th :P I want to try for that SUPER SUPER crispy skin! (although what I get now is passable. LOL)

[@jaxspratzofficial]

I just made these and was so impressed

[@peachy75019]

Made these tonight ... exactly as shown ... they were delicious ... new way to make chicken thighs in my rotation ... Thank you!!

[@HNY67]

That looks and sounds amazing! Can’t wait to try it. Thank you. 😊

[@darlene2861]

Thank you Laura I will try this soon, it looks so delicious ❤

[@rebeccariehle2764]

I thought I made crispy chicken on the stove, but THAT crunch surpassed my expectations. Will certainly be trying this out as I am not a fan of the dipping and rolling fussiness.