Whole30 + Keto Crispy Chicken Thighs
Whole30 + Keto Crispy Chicken Thighs Recipe – the easiest, no mess way to make perfectly crispy and golden brown chicken thighs every single time! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Crispy skin chicken thigh lovers unite! I have got the perfect whole30 + keto crispy chicken thighs recipe for you that is going to make you love them even more. It is no mess, and the chicken thighs turn out perfect EVERY TIME!
Chicken thighs are ideal for the keto diet because they have a higher fat content than other cuts of chicken. Much better for your keto macros, and to help you to reach and remain in ketosis. I’m sure to always use humanely raised, organic, hormone + antibiotic free chicken that I get from ButcherBox (which I highly recommend!). I get whole chickens that I break down myself.
How To Make Whole30 + Keto Crispy Chicken Thighs
The secret to perfect crispy chicken thighs is to cook them on a rimmed baking sheet with a wire rack set in it. You roast them in the oven, where they get ultra crispy and perfect every single time!
It is really important to use the wire rack in your baking sheet for these. It serves 2 purposes:
- The rimmed baking sheet allows the air to circulate all around the chicken, getting all of the skin as crispy as can be.
- A lot of fat and chicken juice will drip off the chicken as it roasts. The rimmed baking sheet keeps the chicken thighs up above the dripping juices, and prevents it from getting soggy!
The other bonus, is that it is no mess and no cleanup! Before, when I would sear chicken thighs in my cast iron skillet, fat would splatter all over and leave me quite the mess to cleanup. And sometimes leave me with splatter marks, ouch! Oven roasting is much better.
Serving Whole30 + Keto Crispy Chicken Thighs
I love serving them warm, topped with one of my favorite homemade sauces, like my pesto, chimichurri, orange parsley sauce, pesto aioli or lemon garlic aioli. All of those sauces are whole30 + keto, and add even more fat to the dish to help you reach your macros!
I have reheating instructions in the recipe so you can reheat them the next day and still have crispy skin!Print
2 teaspoons salt
2 teaspoons pepper
Preheat your oven to 425ºF.
Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire rack.
Season both sides of the chicken thighs, then place on the wire rack over the rimmed baking sheet.
Roast for 40-45 minutes, until the skin is crispy and golden brown, and the chicken has an internal temperature of at least 165ºF.
Rest for 5 minutes, then serve warm.
Leftovers will keep in an airtight container refrigerated for up to 5 days. You can reheat in a 425ºF oven for 10-15 minutes until warm and the skin is crispy again.
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