Crispy Keto Chicken Thighs
6 portions
40mThe 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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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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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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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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Serve chicken thighs over roasted mushrooms and top with sliced green onions.
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