Keto Glass Skin Chicken. This chicken has got to have the crispiest skin ever, if done correctly will crack like glass, and with only 6 ingredients is one of my easiest to make. Yes, lots of good fats.
I discovered this recipe on a site called Splash of Keto. (I followed her on Twitter), I have recommended some of her recipes and retweeted several of them and have never gotten any acknowledgment but she was relatively new at the time and of course was going to give her any benefit of the doubt. I am not the most adept person on social media myself so… She calls her dish Salt & Vinegar Chicken but I like the name Keto Glass Skin Chicken because it pretty well describes the way the chicken skin turns out. If you take a knife or fork and tap it, should sound and crack like glass. I have changed the ratios a little and upped the temperature quite a bit but it is essentially the same.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 4 Large Bone-In Skin On Chicken Thighs
- ½ C Apple Cider Vinegar
- 3 T Melted Butter
- 2 t Salt
- ¼ t Garlic Powder
- ¼ t Onion Powder
- Mix all sauce ingredients well.
- Preheat oven to 425°
- In a shallow glass baking dish spoon about ¼-⅓ of marinade in bottom.
- Arrange thighs skin side down, making sure you have room between each piece.
- Reserve rest of marinade.
- Marinate for 30-45 minutes, turn skin side up and now marinate for 10-15 minutes.
- Cook 40-45 minutes or until skin is crispy, crispy, crispy.
- Add all pan drippings to reserved marinade and serve in individual ramekins for dipping.
- 4 Servings
- 316 Calories, 25.0g Protein, 22.0g Fat, 3.8g Carbs, 0.1g Fiber, 3.7g Net Carbs