ingredients:
Eggs: 2.
Almond flour: 1/2 cup.
Ground pork rinds: 1/2 cup.
Avocado oil: 1/2 tbsp.
Boneless chicken: 1.5 pounds.
Instructions:
Every chicken thigh and peppered.
For quadriceps that are thinner, place the thigh over paper towels, two pieces, or a baggie bag.
Pound the chicken flesh with a rolling pin or mallet til it reaches a thickness of one-fourth inch.
Place the chopped almond flour into a small dish.
In another little basin, beat the eggs together. And one spoonful of water, followed by a beat.
Take a third shallow dish and put ground pork rinds in it.
To equally cover each chicken thigh with a light dusting of flour, dip it into a dish of almond flour.
Flour the chicken thighs and then dip in the egg mixture.
The chicken is finally dipped in the browned pork rinds.
Add a quarter of an inch of avocado oil or ghee to a big skillet.
Turn the heat up to medium-high.
When a tiny bit of the breading solution sizzles in the skillet, the oil is hot enough.
Put two or three chicken thighs in the skillet.
Allow a space of roughly ½ inch around each thigh.
To enable the heat oil to flow over the top and sides of the covered chicken, shake the pan back and forth over the burner.
The edges get crunchy as a result.
Cook, rotating the thighs halfway through, until golden brown.
When finished, transfer to a platter lined with tissue paper.
Notes:
Pork panko and almond or coconut flour are to create the keto breading that coats the chicken thighs in a crunchy coating. This will make the chicken thigh more receptive to the egg wash.
Nutritional facts:
Calories: 416 kcal.
Net carbs: 1.7 g.
Protein: 46.6 g.
Fat: 24.4 g.
ingredients:
Eggs: 2.
Almond flour: 1/2 cup.
Ground pork rinds: 1/2 cup.
Avocado oil: 1/2 tbsp.
Boneless chicken: 1.5 pounds.
Instructions:
Every chicken thigh and peppered.
For quadriceps that are thinner, place the thigh over paper towels, two pieces, or a baggie bag.
Pound the chicken flesh with a rolling pin or mallet til it reaches a thickness of one-fourth inch.
Place the chopped almond flour into a small dish.
In another little basin, beat the eggs together. And one spoonful of water, followed by a beat.
Take a third shallow dish and put ground pork rinds in it.
To equally cover each chicken thigh with a light dusting of flour, dip it into a dish of almond flour.
Flour the chicken thighs and then dip in the egg mixture.
The chicken is finally dipped in the browned pork rinds.
Add a quarter of an inch of avocado oil or ghee to a big skillet.
Turn the heat up to medium-high.
When a tiny bit of the breading solution sizzles in the skillet, the oil is hot enough.
Put two or three chicken thighs in the skillet.
Allow a space of roughly ½ inch around each thigh.
To enable the heat oil to flow over the top and sides of the covered chicken, shake the pan back and forth over the burner.
The edges get crunchy as a result.
Cook, rotating the thighs halfway through, until golden brown.
When finished, transfer to a platter lined with tissue paper.
Notes:
Pork panko and almond or coconut flour are to create the keto breading that coats the chicken thighs in a crunchy coating. This will make the chicken thigh more receptive to the egg wash.
Nutritional facts:
Calories: 416 kcal.
Net carbs: 1.7 g.
Protein: 46.6 g.
Fat: 24.4 g.
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