Pat the chicken dry with paper towels.

Flip each thigh skin-side down on a cutting board.

Feel along the center of the thigh for the bone and you'll notice it runs straight through the middle.

Use a sharp knife to cut along one side of the bone, staying as close to it as possible.

Do the same on the other side.

Once the bone is exposed, slide your knife underneath to scrape the meat away completely and pull the bone out.

Keep the skin fully intact, do not remove it.

Drizzle the thighs with olive oil and rub with the minced garlic and Worcestershire sauce.

Mix together the salt, smoked paprika, lemon pepper, and black pepper and coat the chicken all over on both sides.

If you're ready to cook, let sit at room temperature while you set up everything else.

If not, cover and transfer to the fridge to marinate longer until ready.

In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper.

Press each thigh firmly into the dredge on both sides until fully coated, then shake off any excess so you're left with a thin, even layer.

Let sit for a few minutes (5 to 10) so it adheres.

Add just enough neutral oil to coat the bottom of a large cast iron or heavy-bottomed skillet — you don't need a lot.

Heat over medium-high until shimmering, then add a spoonful of ghee if using and let it melt into the oil.

Place the thighs skin-side down and press flat with a spatula immediately for full contact with the pan.

Don't move them — let the crust develop undisturbed for about 6 to 7 minutes until deep golden and crispy.

Flip and cook on the flesh side for another 4 to 5 minutes until golden and the internal temp reaches 165°F.

Transfer to a wire rack and rest for 5 minutes before serving and enjoying.