Nashville Un-fried Hot Chicken

Ingredients

2 pounds bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons avocado oil

2 tablespoons ghee

2 tablespoons Tabasco sauce

1 teaspoon white vinegar

1 teaspoon coconut aminos

2 garlic cloves, minced

½ teaspoon cayenne pepper

½ teaspoon chili powder

½ teaspoon smoked paprika

Serve with:

Easy Collard Greens (recipe follows)

Directions

Preheat the oven to 475°F.

Pat the chicken thighs dry and generously season all over with the salt and pepper.

Heat the avocado oil in a large oven-safe skillet, preferably cast-iron, over medium-high heat until very hot but not smoking. Add the chicken skin-side down and sear, occasionally rearranging the chicken thighs and rotating the pan to evenly distribute the heat, until the fat renders and the skin is golden brown, 7 to 8 minutes. Leave in their skin-side Meanwhile, heat a small saucepan over medium heat and combine the ghee, Tabasco, vinegar, coconut aminos, garlic, cayenne pepper, chili powder, and paprika. Bring the sauce to a simmer and cook, uncovered and whisking often, until the sauce is fragrant and the flavors have combined, 3 to 5 minutes.

Pour the sauce over the chicken and toss to coat well. Serve immediately with Easy Collard Greens.