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.
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
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.
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!!
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!
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!
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.
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.
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
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 ❤❤❤
thank you Laura for such great videos. Your crunching I love it and eat all you want in your videos, it makes it real. Steak & Butter gals does it all the time.
Yum. Throw the bones into your freezer bag of bones to make bone broth. I save every kind of bone together - lamb, beef, bison, chicken, pork, etc. Makes incredible bone broth.
Yes! I trim the extra skin and put all trimmings in a small saucepan to cook on low so I can capture the chicken fat for future cooking. I also pop all the leg bones I removed into a pot with water to cook on low for 6-12 hours for some delicious bone broth!
So great to see this today! I just went through 8 thighs for my husband, weightlifting 29 yr old son and myself and while each of us had 2 thighs last night with dinner, I took the remaining 2 thighs and cut up the meat to add to a couple pounds of ground beef to make "taco bowl" (just the meats with some taco seasoning and some mexican cheese) but selfish little cook that I am I fried up the skin from those two thighs and had a great crispy snack with my lunch today. I make everybody save their bones for bone broth to add to our dogs' evening meal. Next time I buy thighs I'm definitely gonna try it this way so that my guys can enjoy those skins too!
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.
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!!
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!
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
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 !
Thank you so much for this recipe. Best chicken I've had on the carnivore lifestyle. More recipes like this!! Please 🙏 and thank you. Absolutely delicious 😋
I made this when you first posted this video, loved it! I put a few drops of franks hot sauce before I eat it. I think I will also dip it in homemade ranch next time. I am not carnivore; more ketovor”ish” lol. Very crispy. Very nice. Thanks for all you do.
I understand about using cast iron skillets, but I have achieved the same results in my stainless steel skillets without the heavy weight, plus they cook more evenly and take less time to heat up. In fact, I just sold my enameled cast iron Dutch Oven because it weighed 16 lbs. empty. Then after cooking stew in it, was such a struggle to remove from the oven. Love the crunch you got on the chicken skin, thanks for sharing this simple recipe!
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! ♥️♥️♥️
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.
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
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!
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.
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!
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!
I literally just peeled the skin off of chicken thighs before boiling and put the skins in the air fryer and dusted with lemon pepper. So crispy, so yummy! Ps, I'm boiling the chicken to make your chicken salad recipe 😉 just sad I ate all the skins before I made the chicken salad...I could've used them as scoops!
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.
Wow, that looks great. I gave up my cast iron skillets because I have trouble lifting them and don't know how to season them properly. But you make me tempted to try again.
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.
😂 💔😮
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 😁😁
😂 I love this comment. ❤😂
You ain't right. LOL I love it.
You are funny!!
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
Amusing and on point remark. Tiny brains, heavy fingers-love it!
😂 Love it
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.
Garlic gives me issues but I LOVE it.
@@jennprescott2757same here. 😢 Garlic powder more so than garlic salt. The smell from my pores.. ugh.
@@jennprescott2757 what exactly?
I agree. The only reason why I don’t use seasonings is because of allergies.
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!!
I love when you guys eat on camera!! I am going to make these!
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!
Eat on camera all you want! It is your freaking channel! Keep being you! ❤
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!
Well YUM!! 😮 👍
Will do! That sounds Delish!🤤🤤🤤
Now that's a FABULOUS idea 👏👍🤤💯
No eating on camera? I think you should do a whole "eating on camera" compilation video.
I second that, with your hair down 😂
😂🎉
😂😅😮😊😂🎉❤
😂😂😂😂❤❤❤
I love skin on chicken thighs. Thanks for this cooking tip
Feel free to season as you'd like, people will have their opinions no matter what! Thnx for the recipe
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.
@@saltedllama2759ya but that’s like 1% of the population.
Season your food you’re not going too die
I can't watch your videos at night because you always make me super hungry with the crunch!!!
It's 6am and I'm now craving chicken 😁
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.
Chef Boyardee? Rice-a-Roni?
@ The late Judy Rodgers, may she rest in peace, of Zuni Cafe.
@@thejohnbeck 😂😂
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
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.
Don't listen to people...❤
💯
Yes, don't follow the herd. Do as you please. You know what they say about opinions.
This looks wonderful Laura! Thank you! I appreciate your showing how to debone the chicken.
Kitchen shears make the deboning so much easier and faster, too! Love the simplicity of this recipe! 👏👏👏
What a great couple changing the world after changing yourselves as a couple! Great story to research and find and share!
Made this exactly as your demonstrated in this video. Wow! Thanks for showing how to remove the bones. Loved it to much.
Looks great! Pre heat the cast iron in the oven and it’ll be even faster. 😀
Kosher salt is all I use for salt since starting CARNAVOR. It make the best pork bellies for bacon.
I love Celtic salt, there is 42 minerals in it. It's so good.
Redmonds is excellent salt also
I have been making this for a month now, my mom has too. We absolutely love it.
Just made this recipe. It came out fantastic. Thank you for sharing it.
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 ❤❤❤
This is the best compliment ever!! Thank you 🥰
@@LauraSpathwhere to buy tallow? Thank you.
thank you Laura for such great videos. Your crunching I love it and eat all you want in your videos, it makes it real. Steak & Butter gals does it all the time.
you make the diet your own to suit your needs.and i love the idea of that anti splatter thing
Right on time. I already have chicken thighs defrosting in the fridge! Thanks for sharing this method
Love watching you two.
So natural and yummy carnivore food...
Looks scrumptious! Will have to try.
Looks awesome!!! Can't wait to try this!!!
Yum. Throw the bones into your freezer bag of bones to make bone broth. I save every kind of bone together - lamb, beef, bison, chicken, pork, etc. Makes incredible bone broth.
Love that you both do the tasting on camera 👏👍👍👍👍👍👍👍👍
Yes!
I trim the extra skin and put all trimmings in a small saucepan to cook on low so I can capture the chicken fat for future cooking. I also pop all the leg bones I removed into a pot with water to cook on low for 6-12 hours for some delicious bone broth!
I don't mind you eating on camera. Go for it. 👊🏼💥
I just ate and this made my mouth water.
That chicken looks amazing! And I enjoy watching you eat and enjoy the dishes you prepare. But I do wish you offered printable recipes.
So great to see this today! I just went through 8 thighs for my husband, weightlifting 29 yr old son and myself and while each of us had 2 thighs last night with dinner, I took the remaining 2 thighs and cut up the meat to add to a couple pounds of ground beef to make "taco bowl" (just the meats with some taco seasoning and some mexican cheese) but selfish little cook that I am I fried up the skin from those two thighs and had a great crispy snack with my lunch today. I make everybody save their bones for bone broth to add to our dogs' evening meal. Next time I buy thighs I'm definitely gonna try it this way so that my guys can enjoy those skins too!
Made tonight in my new iron skillet. Couldn’t believe husband didn’t need any sauce etc. We both loved 🥰 it.
This is a wonderful recipe! Thanks for all the step by step instructions.❤
Looks (and sounds) delicious!!
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.
I love your videos, they always encourage me. Thanks!😊
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!!
Looks and sounds delicious!!!! Can’t wait to try this! Love ya, Cindy 🌻💗
Awesome Video! GR8 way to cook chicken for someone (Me) who just started the carnivore way of eating.
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.
Cannot wait to try this! Love you guys, thank you!
Just tried this!!! It was so delicious! My husband loved it!
Can’t wait to make this recipe ❤ thank you Laura!!!
I usually pull the skin off and air fry it, but I'm definitely going to try this method. Thanx.
I use more tallow in my one pound burger. Add a blob of butter and it splatters alot less.
Thank you
Wonderful and easy. Thank you..
Thanks for this recipe! Making this today!
BTW...I love hearing that crunchy chicken!!! 🍗😋🤤
Love you 2 ❤❤, I have to try it. And the crunch and you eating… that is the best!!!
My mouth is literally watering 🤤
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!
You want the good one? No Babe. So sweet, and this looks delicious.
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
Awesome video! Thank you ❤
I’m making these tonight!!!!! Looks DELICIOUS!!! 😋
Holy smokes. That's amazing. I'm doing this soon.
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 !
So glad I found your site ,I’m doing ketovore and need some ideas without ideas I won’t last
yum, it's all about the crunch!!
I will definitely be making this!! Thanks for sharing!👍 ❤❤❤
Thank you so much for this recipe. Best chicken I've had on the carnivore lifestyle. More recipes like this!! Please 🙏 and thank you. Absolutely delicious 😋
Lovely family ❤ thank
I made this when you first posted this video, loved it! I put a few drops of franks hot sauce before I eat it. I think I will also dip it in homemade ranch next time. I am not carnivore; more ketovor”ish” lol. Very crispy. Very nice. Thanks for all you do.
I think this is my new favorite recipe! Thank you.
I love your Ranch recipe! It is our go to almost daily!
Looks delicious and quite simple 👍🏻
I understand about using cast iron skillets, but I have achieved the same results in my stainless steel skillets without the heavy weight, plus they cook more evenly and take less time to heat up. In fact, I just sold my enameled cast iron Dutch Oven because it weighed 16 lbs. empty. Then after cooking stew in it, was such a struggle to remove from the oven. Love the crunch you got on the chicken skin, thanks for sharing this simple recipe!
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! ♥️♥️♥️
Wow. Nice job. Great technique as well. That is a perfect piece of chicken!
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.
Thank you! So simple and delicious and now a meal once a week.
I made this today, it is delicious❤thank you for sharing the recipe!!!
You guys are so cute together!
Girl! You just keep getting younger looking all the time! God bless!
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. 😊
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.
Looks awesome, gonna try this on Friday
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
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!
I literally just bought chicken thighs for the first time and needed to figure out how to cook them to enjoy the skin. Thank you. ☺️
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.
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!
Filipino barbecue. It is soured with calamansi which is a small sweet and sour Filipino lime.
Here in uk l get no haters appearing , very grateful for that . A beautiful family , the Spaths , who wouldnt love them , kind and helpful x 🩷🙏
Thank you Laura ot looks delicious
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!
I use squash and mushrooms cause they absorb fat
I literally just peeled the skin off of chicken thighs before boiling and put the skins in the air fryer and dusted with lemon pepper. So crispy, so yummy! Ps, I'm boiling the chicken to make your chicken salad recipe 😉 just sad I ate all the skins before I made the chicken salad...I could've used them as scoops!
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.
I love it! Looks simple AND delicious!
You're so funny 😂😂😂, keep us smiling 😂😂
Wow, that looks great. I gave up my cast iron skillets because I have trouble lifting them and don't know how to season them properly. But you make me tempted to try again.
Love your videos! Keep them coming :)
Awesome!! Thank you for the encouragement and great demonstration! Live the crunch, l ol❤