20 Flavorful Carnivore Diet Chicken Recipes Perfect for Protein Lovers

Craving juicy, protein-packed meals that fit your carnivore lifestyle? Look no further! Whether you’re after quick weeknight dinners, crispy comfort food, or smoky grilled goodness, these 20 Flavorful Carnivore Diet Chicken Recipes deliver big taste with zero fuss. From butter-basted thighs to spicy air-fried wings, get ready to fire up your skillet—your next favorite meal is just a scroll away!

Grilled Lemon Garlic Chicken Thighs

These Grilled Lemon Garlic Chicken Thighs are juicy, tangy, and packed with flavor—perfect for a quick weeknight dinner or weekend barbecue.

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using).
2. Add chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 5–6 minutes per side, until internal temperature reaches 165°F and edges are slightly charred.
4. Transfer to a plate, tent with foil, and let rest for 5 minutes before serving.

The bright lemon and garlic combo caramelizes beautifully on the grill, giving the chicken a smoky-sweet finish with just the right kick. Tip: For extra char, pat thighs dry before grilling—wet marinade can steam instead of sear.

Pan-Seared Chicken Breast with Crispy Skin

Nothing beats the satisfying crunch of perfectly seared chicken skin—this foolproof method delivers juicy meat and golden crispiness every time.

Ingredients:

• 2 boneless, skin-on chicken breasts (about 8 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• ¼ tsp smoked paprika

Instructions:

1. Pat chicken breasts dry with paper towels. Rub evenly with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika.
2. Heat 1 tbsp olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Place chicken skin-side down and press gently with a spatula to ensure even contact. Cook undisturbed for 6–8 minutes until skin is deep golden brown and crisp.
3. Flip chicken and reduce heat to medium. Cook for 5–7 more minutes until internal temperature reaches 165°F at the thickest part.
4. Transfer to a plate, skin-side up, and let rest 5 minutes before slicing.

The magic here? Starting with a ripping-hot pan and resisting the urge to move the chicken creates that crackling-crisp skin while locking in juices.

Tip: For extra-crispy results, lightly score the skin in a crosshatch pattern before seasoning—just don’t cut into the meat!

Herb Butter Roasted Whole Chicken

Nothing beats the aroma of a golden, herb-butter roasted chicken filling your kitchen—this recipe delivers juicy meat and crackly skin with minimal fuss.

• 1 whole chicken (3–4 lbs), patted dry
• ½ cup (1 stick) unsalted butter, softened
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved

1. Preheat oven to 425°F. In a bowl, mix ½ cup softened butter, 2 tbsp parsley, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1½ tsp salt, and ½ tsp black pepper until combined.
2. Gently loosen the skin over the chicken breast and thighs, then rub half the herb butter underneath. Spread the rest all over the outside.
3. Stuff the cavity with halved lemon and tie the legs together with kitchen twine. Place breast-side up in a roasting pan.
4. Roast for 50–60 minutes, until the internal temperature reaches 165°F at the thickest part and the skin is deeply golden. Let rest 10 minutes before carving.

The herb butter bastes the chicken from the inside out, keeping it impossibly moist while the skin turns shatteringly crisp. Tip: For extra flavor, scatter onion wedges in the pan—they’ll caramelize in the drippings!

Spicy Chicken Drumsticks with Bacon Wrap

These drumsticks pack a punch with smoky bacon and a spicy-sweet glaze—perfect for game day or a weeknight with a kick!

Ingredients:

• 6 chicken drumsticks
• 6 slices bacon
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp hot sauce (like Frank’s)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Pat drumsticks dry, then rub with 1 tbsp olive oil. Season evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
3. Wrap each drumstick tightly with a bacon slice, tucking the ends underneath.
4. Bake for 25 minutes. Meanwhile, whisk together 2 tbsp honey, 1 tbsp hot sauce, and 1 tbsp olive oil.
5. Brush glaze over drumsticks and bake 10 more minutes until bacon is crisp and chicken reaches 165°F internally.

The magic here? The bacon renders into the chicken, keeping it juicy while the sticky glaze caramelizes into a sweet-heat crust. Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely!

Chicken Liver Pâté with Ghee

This rich, velvety pâté is a game-changer for your next charcuterie board—luxurious yet surprisingly simple to whip up at home.

Ingredients

• 1 lb chicken livers, trimmed
• 1/2 cup ghee, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup brandy
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp ground allspice
• 1/4 cup heavy cream

Instructions

1. In a skillet over medium heat, melt 2 tbsp ghee. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
2. Increase heat to medium-high. Add chicken livers and sear for 3 minutes per side until browned but slightly pink inside. Pour in the brandy and let it simmer for 2 minutes to reduce.
3. Stir in the thyme, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp allspice. Remove from heat and let cool slightly.
4. Transfer the mixture to a blender. Add the remaining 6 tbsp ghee and heavy cream. Blend until ultra-smooth, scraping down the sides as needed.
5. Pour into ramekins, smooth the tops, and chill for at least 2 hours until firm.

The ghee adds a nutty depth that balances the livers’ richness, while the brandy gives it a subtle warmth—perfect for spreading on crusty bread or crackers.

Tip: For a silky texture, strain the blended pâté through a fine-mesh sieve before chilling.

Slow-Cooked Shredded Chicken in Bone Broth

This tender, flavor-packed chicken simmers low and slow in rich bone broth for a dish that’s as versatile as it is comforting.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 4 cups chicken bone broth
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Add chicken thighs, 4 cups bone broth, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, ½ tsp black pepper, and 2 bay leaves. Bring to a gentle boil, then reduce heat to low.
3. Cover and simmer for 1.5–2 hours, stirring occasionally, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and return to the pot. Discard bay leaves and simmer uncovered for 10 minutes to thicken the broth slightly.

The slow cooking infuses the chicken with deep umami flavor from the bone broth, while keeping it melt-in-your-mouth tender—perfect for tacos, grain bowls, or soups.

Tip: For extra richness, stir in a splash of apple cider vinegar before serving to brighten the flavors.

Chicken Wings with Hot Sauce and Butter Glaze

These wings are the perfect balance of spicy, buttery, and crispy—ideal for game day or a weeknight treat.

Ingredients:

• 2 lbs chicken wings (split into drumettes and flats)
• 1 tbsp baking powder (for extra crispiness!)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup hot sauce (like Frank’s RedHot)
• 4 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels. Toss with 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Bake: Arrange wings on a wire rack set over a baking sheet. Bake at 425°F for 45–50 minutes, flipping halfway, until deeply golden and crispy.
3. Make glaze: While wings bake, whisk together 1/2 cup hot sauce, 4 tbsp melted butter, 1 tbsp honey, and 1/2 tsp garlic powder in a bowl.
4. Toss & serve: Immediately toss hot wings in the glaze until fully coated. Let sit 2 minutes to set, then dig in!

The baking powder trick gives these wings an unreal crunch without frying, while the honey balances the heat for a crave-worthy glaze.

Tip: For extra kick, add a pinch of cayenne to the glaze—or drizzle with ranch to cool things down.

Chicken Heart Skewers with Smoked Paprika

These smoky, tender skewers are a game-changer—perfect for grilling season or a quick weeknight treat with bold flavor.

Ingredients:

• 1 lb chicken hearts, trimmed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Wooden or metal skewers (soaked if wooden)

Instructions:

1. Prep the hearts: Pat chicken hearts dry with paper towels, then thread 4–5 onto each skewer.
2. Make the marinade: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice.
3. Coat and rest: Brush marinade evenly over skewers and let sit for 15 minutes at room temperature.
4. Grill: Heat a grill or grill pan to medium-high. Cook skewers for 3–4 minutes per side, until lightly charred and cooked through (no pink in the centers).

The smoked paprika adds a deep, almost bacon-like richness to the hearts, while the quick grill keeps them juicy. Tip: Serve with crusty bread to soak up the smoky drippings!

Air-Fried Chicken Leg Quarters with Salted Skin

If you love juicy chicken with crackling, salty skin but don’t want to fuss with deep frying, this air-fryer method is your new weeknight hero.

Ingredients:

• 2 chicken leg quarters (thigh-drumstick attached)
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Pat chicken leg quarters dry with paper towels. Drizzle with 1 tbsp olive oil and rub evenly over skin.
2. Sprinkle all sides with 1 ½ tsp kosher salt, ½ tsp black pepper, and 1 tsp garlic powder, pressing gently to adhere.
3. Preheat air fryer to 380°F. Arrange chicken skin-side up in a single layer (no overlapping). Air fry for 25 minutes, flipping halfway, until skin is deep golden and internal temperature reaches 165°F.
4. Let rest 5 minutes before serving—the skin stays extra crisp while the meat stays tender.

Tip: For extra crunch, spritz the skin lightly with vinegar or lemon juice before seasoning—the acidity helps break down the skin for maximum crispiness.

Chicken Thighs Stuffed with Cream Cheese and Jalapeños

These juicy chicken thighs are packed with a rich, tangy cream cheese filling and just the right kick of jalapeño—perfect for turning an ordinary weeknight into something special.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 4 oz cream cheese, softened
• 2 tbsp finely diced jalapeños (seeds removed for milder heat)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, mix cream cheese, jalapeños, garlic powder, smoked paprika, salt, and black pepper until smooth.
2. Lay chicken thighs flat and divide the cream cheese mixture evenly among them, spreading it down the center. Fold thighs over to enclose the filling.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear thighs, skin-side down, for 3–4 minutes until golden. Flip and transfer skillet to the oven.
4. Bake for 20–25 minutes, until chicken reaches 165°F internally and the filling is bubbly.

The crispy skin and molten cream cheese center make every bite irresistible—jalapeños add just enough zing to keep things interesting.

Tip: Let thighs rest for 5 minutes before slicing to keep the filling from oozing out.

Chicken Gizzards Fried in Tallow

If you’re craving a rich, old-school Southern snack with serious crunch, these golden fried gizzards are your new go-to.

Ingredients

• 1 lb chicken gizzards, cleaned and trimmed
• 1 cup beef tallow (or enough to submerge gizzards)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus extra for sprinkling
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Soak gizzards in buttermilk for 1 hour (or overnight for extra tenderness).
2. In a bowl, whisk together flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne.
3. Drain gizzards, then dredge in flour mixture until fully coated.
4. Melt tallow in a deep skillet over medium-high heat until it reaches 375°F (test with a drop of flour—it should sizzle immediately).
5. Fry gizzards in batches for 5–7 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack.
6. Sprinkle with extra salt while hot.

The tallow gives these gizzards an unbeatable beefy depth—like fried chicken’s bolder cousin—with a crackly crust that stays crunchy for hours.

Tip: Save the leftover tallow! Strain and reuse it for roasting potatoes or frying eggs.

Roasted Chicken with Garlic and Rosemary

This classic roasted chicken is infused with fragrant garlic and rosemary, creating a juicy, flavorful centerpiece for any meal.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 3 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 6 garlic cloves, smashed
• 4 sprigs fresh rosemary
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. Pat the chicken dry with paper towels, then rub all over with 3 tbsp olive oil.
2. Sprinkle the chicken inside and out with 1 tbsp kosher salt and 1 tsp black pepper.
3. Stuff the cavity with 6 smashed garlic cloves, 4 rosemary sprigs, and 2 lemon halves.
4. Place the chicken breast-side up in a roasting pan and roast for 50–60 minutes, until the skin is golden and the internal temperature reaches 165°F at the thickest part.
5. Let rest for 10 minutes before carving.

The garlic and rosemary infuse the meat with earthy, aromatic flavor, while the lemon keeps it bright and juicy. Perfect for Sunday dinner or impressing guests without fuss.

Tip: For extra-crispy skin, pat the chicken dry again just before roasting.

Chicken Breast Medallions with Butter and Thyme

These tender, golden chicken medallions are seared in a buttery thyme sauce—simple enough for weeknights but elegant enough for guests.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 2 tsp fresh thyme leaves (or 3/4 tsp dried)
• 1/4 cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Slice chicken breasts horizontally into 1/2-inch-thick medallions. Pat dry, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Once butter melts, add chicken in a single layer. Cook 3–4 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, 2 tsp thyme, chicken broth, and 1 tbsp lemon juice to skillet. Scrape up browned bits and simmer 1–2 minutes until slightly thickened.
4. Return chicken to skillet, spooning sauce over medallions. Serve immediately.

The quick pan sauce locks in moisture while the thyme adds earthy depth—no one will guess it took just 20 minutes!

Tip: For extra flavor, rub chicken with 1 minced garlic clove along with the salt and pepper.

Chicken Feet Soup with Ginger and Salt

This comforting soup is a Cantonese classic—gelatinous, warming, and packed with ginger’s zing. Don’t let the ingredient list intimidate you; it’s simpler than it looks!

Ingredients

• 1 lb chicken feet, nails trimmed
• 1 (3-inch) knob ginger, thinly sliced
• 6 cups water
• 1 tbsp Shaoxing wine
• 1 tsp salt
• 1/2 tsp white pepper
• 1 green onion, chopped (for garnish)

Instructions

1. Blanch the chicken feet: In a pot, cover chicken feet with cold water and bring to a boil. Drain immediately and rinse under cold water to remove impurities.
2. Simmer: In a clean pot, combine chicken feet, 6 cups water, ginger, 1 tbsp Shaoxing wine, 1 tsp salt, and 1/2 tsp white pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until the broth is milky and feet are tender.
3. Serve: Ladle into bowls and garnish with green onion. The broth should be rich and slightly sticky from the collagen.

The magic here? Slow cooking coaxes out the chicken feet’s natural collagen, giving the soup a luxurious, velvety texture without any thickeners.

Tip: For extra depth, char the ginger slices in a dry pan before adding—it amps up the warmth!

Chicken Skin Chips Baked to Crispy Perfection

These golden, crackly chips prove that chicken skin is the ultimate savory snack—no deep fryer required.

Ingredients:

• 1 lb chicken skin (trimmed of excess fat, patted dry)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season: Toss chicken skin with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp black pepper until evenly coated.
3. Bake: Arrange skin in a single layer on the baking sheet. Bake for 30–35 minutes, flipping halfway, until deeply golden and crisp (they’ll crisp further as they cool).
4. Cool: Transfer to a wire rack and let sit 5 minutes—they’ll turn shatteringly crunchy.

The magic? Baking low-and-slow renders the fat and gives these chips an irresistible crunch without greasiness. Serve warm with a sprinkle of flaky salt.

Tip: Save rendered fat for roasting potatoes—it’s liquid gold!

Chicken Drumsticks Marinated in Spicy Mustard

These drumsticks pack a punch with a tangy, slightly sweet mustard marinade that caramelizes into a sticky glaze—perfect for grilling or baking.

Ingredients:

• 6 chicken drumsticks
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken drumsticks to the marinade, coating evenly. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Preheat oven to 400°F. Arrange drumsticks on a lined baking sheet and bake for 35–40 minutes, flipping halfway, until internal temperature reaches 165°F and the glaze is bubbly and browned.
4. Let rest for 5 minutes before serving.

The mustard’s sharpness mellows into a rich, smoky-sweet crust, while the cayenne adds a sneaky heat that builds with each bite.

Tip: For extra char, broil for the last 2–3 minutes—just watch closely to avoid burning!

Whole Chicken Roasted in Duck Fat

If you’ve never tried roasting a chicken in duck fat, prepare for the crispiest skin and juiciest meat you’ve ever tasted—it’s a game-changer.

Ingredients

• 1 whole chicken (3–4 lbs), patted dry
• 1/4 cup duck fat, softened
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 lemon, halved
• 4 sprigs fresh thyme

Instructions

1. Preheat oven to 425°F. Place a cast-iron skillet or roasting pan in the oven to heat.
2. Rub the chicken all over with 1/4 cup duck fat, then season evenly with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
3. Stuff the cavity with the halved lemon and 4 sprigs of thyme. Tie the legs together with kitchen twine.
4. Carefully place the chicken breast-side up in the hot skillet. Roast for 50–60 minutes, until the skin is deep golden and the internal temperature reaches 165°F at the thickest part of the thigh.
5. Let rest for 10 minutes before carving.

The duck fat creates an impossibly crisp crust while keeping the meat luxuriously tender—no basting required. Serve with the pan drippings for an extra-rich finish.

Tip: Save the leftover duck fat in the fridge for roasting potatoes or frying eggs—it’s liquid gold!

Chicken Breast Slices with Avocado Oil Drizzle

These juicy chicken breast slices get a luxurious finish with a silky avocado oil drizzle—simple enough for weeknights but elegant enough to impress.

• 2 boneless, skinless chicken breasts (about 1 lb total), sliced into ½-inch strips
• 2 tbsp avocado oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

1. In a bowl, toss chicken breast slices with 1 tbsp avocado oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side, until golden and internal temperature reaches 165°F.
3. Remove from heat. Drizzle with remaining 1 tbsp avocado oil and 1 tbsp lemon juice, then sprinkle with parsley.

The avocado oil adds a buttery richness that balances the smoky paprika, while the lemon brightens every bite. Tip: For extra flavor, let the chicken marinate in the spice mix for 15 minutes before cooking.

Chicken Thighs Baked with Parmesan Crust

These juicy baked chicken thighs get a golden, cheesy crust that’s downright addictive—perfect for a fuss-free weeknight dinner that feels special.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment.
2. Pat chicken thighs dry with paper towels. Drizzle with 1 tbsp olive oil and rub to coat evenly.
3. In a bowl, mix 1/2 cup Parmesan, 1/4 cup panko, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Press the Parmesan mixture firmly onto the skin side of each thigh. Drizzle with remaining 1 tbsp olive oil.
5. Bake for 30–35 minutes until the crust is deep golden and the chicken reaches 165°F internally.

The magic here? The Parmesan melts into a crispy, savory blanket while keeping the thighs juicy underneath—no flipping required!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Chicken Wings with Garlic Butter and Parsley

These wings are a garlic lover’s dream—golden, crispy, and drenched in a buttery garlic sauce with a bright pop of parsley.

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prep wings: Toss chicken wings with olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Bake: Arrange wings on a parchment-lined baking sheet. Bake at 400°F for 45 minutes, flipping halfway, until skin is crispy and golden.
3. Make garlic butter: In a small saucepan over low heat, melt 4 tbsp butter. Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown). Stir in 1/2 tsp red pepper flakes (if using).
4. Toss & finish: Transfer baked wings to a large bowl. Pour garlic butter over them, add 1/4 cup parsley, and toss to coat evenly.

The magic here? The garlic butter seeps into every nook of the crispy wings, while the parsley keeps it fresh—no heavy, greasy aftertaste.

Tip: For extra-crispy skin, pat wings dry with paper towels before seasoning.

Conclusion

With 20 delicious carnivore diet chicken recipes, this roundup is a protein lover’s dream! Whether you’re craving crispy, juicy, or savory, there’s something here for every taste. Give these recipes a try, and don’t forget to leave a comment with your favorite—we’d love to hear from you! Pin your top picks to share the carnivore love. Happy cooking!