Serves 4



8 chicken thighs with skin, with bone or boneless, as you prefer.


½ teaspoon onion powder

¼ garlic powder

¼ crushed red pepper

1 teaspoon paprika

½ teaspoon black pepper

¼ teaspoon salt

¼ teaspoon parsley

¼ teaspoon thyme



Combine all seasonings in a mortar and grind to a fine dust with the pestle.


Place in an empty salt shaker. Or use your favorite dry rub for chicken, ground to a fine dust as necessary.


Clarified  Butter



4 tablespoons butter



Melt butter.


Allow the butter to separate.


There will be foam on top of the melted butter. Skim it off.


Pour off the next layer, which is the clarified butter. Do not allow any of the sediment in the bottom to enter the clarified butter.


Cook’s Note: Clarified butter can be made in advance and kept chilled until needed.


Directions for Main Dish:

Rinse chicken thighs and allow water to drain off.


Lightly dust seasoning on the skin side.


Heat cast iron or heavy skillet.


Coat bottom of skillet with clarified butter.


When hot, place chicken skin-side down in skillet. Shake skillet back and forth so that chicken slides and does not stick to the bottom of the skillet.


Lightly dust unseasoned side of chicken.



Cook’s Note:Store any remaining seasoning in an air tight jar.



Cook chicken for 10 minutes without turning but watch to be certain skin does not burn.


Shake pan back and forth occasionally to loosen. If it sticks, push it with a spoon to dislodge.


When the 10 minutes is up, turn the chicken thighs over with a pair of tongs.


Cook flesh side 10 minutes without turning. Shake occasionally as before.


Skin should be crispy. Chicken should be done.*



*165° F.