Ingredients • 4 pounds chicken thighs skin-on, bone-in • 1 tablespoon Diamond Crystal kosher salt • 2 teaspoons ghee • 2 teaspoons Magic Mushroom Powder or favorite seasoning blend (optional) Instructions • Blot the chicken dry with a paper towel. Then, starting at one end of each thigh, use a sharp pair of kitchen shears to carefully cut out the bone, making sure you don’t cut through the meat. Stay as close to the bone as possible. When you get to the other end, trim around the joint and cartilage and remove the bone. • If extra skin or fat is flapping around and hanging off the thighs, you can trim it off as well. But don’t cut too much away, because the skin will shrink when you fry it. • Flatten the chicken with a meat pounder (or cut a gash in the thickest part of each th