Crispy Keto Chicken Thighs

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 05/29/2020, viewed by 1980 , 0 Comments
yield6 portionstotal time40m

The key feature in this dish is an almond flour dredge. You get a much different flavor and texture than standard flour and it's a welcome change.

What you will need

4 oz. Almond Flour

1/4 tsp Chili Flakes

3 Tbsp Sesame Seeds

Salt

Black Pepper

2 Eggs

1 lb Chicken Thighs

1 lb sliced Mushrooms

2 Tbsp Soy Sauce

(Nutritional facts 257 calories, 15.97 g fat, 16.5 g carbohydrates, 12.39 g protein, 227 mg cholesterol, 1318 mg sodium)

How to cook

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Preheat oven to 400°F

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, so if you're a fan of spicy, add a little extra.

Add the chili flake to the almond flour. This amount is pretty conservative, so if you're a fan of spicy, add a little extra.

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Add the sesame seeds.

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Add a pinch of salt and a few turns of fresh black pepper. Mix it all up.

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Crack the eggs into a shallow dish and beat the eggs with a fork.

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Dip each chicken thigh in egg to coat.

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Dust the egg-covered chicken thighs in the almond flour dredge.

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Place coated chicken thighs on a baking sheet.

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Bake for 15 minutes.

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. Feel free to add other chopped vegetables that will cook at a similar rate (broccoli is a good option.)

Spread the sliced mushrooms out on the baking sheet with the chicken thighs. Feel free to add other chopped vegetables that will cook at a similar rate (broccoli is a good option.)

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Drizzle some soy sauce over the top.

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should be cooked through to an internal temperature of 165°F.

Bake 15 minutes longer. Mushrooms should be gently roasted and the chicken should be cooked through to an internal temperature of 165°F.

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s.

Serve chicken thighs over roasted mushrooms and top with sliced green onions.

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