Keto Crispy Nacho Chicken Thighs
0.4g
Net Carbs
34.0g
Protein
30.4g
Fat
0.4g
Fiber
422
Calories
Ingredients:
- 1 each Chipotle en Adobo, whole
- 1 tablespoon Olive Oil
- 1 teaspoon Chili Powder
- 1/4 cup Real Mayonnaise
- 2 large Eggs
- 1/4 cup (8 fluid ounces) Water
- 30 grams Parmesan Crisps
- 48 oz, with bone, raw (yield after cooking, bone removed) Chicken Thigh
Directions:
- Arrange rack in center of oven. Heat oven to 400°F. Line a large baking sheet or broiler pan bottom with foil or parchment paper. Top with an ovenproof rack that will provide good air circulation, such as a cooling rack.
- Process the parmesan cheese crackers (these are made only of cheese and are baked in an oven) and chili powder in a food processor to crumbs; set aside.
- Whisk eggs, oil and water together in a large bowl. Add thighs and turn to coat.
- Lift chicken from egg mixture, letting excess drip back into bowl; coat chicken in crumbs and place on rack on prepared baking sheet. Bake until deep golden and chicken is cooked through, about 40 minutes.
- For Chipotle Sauce: While chicken is cooking, dice the chipotle and combine with the mayonnaise in a small bowl; cover with plastic wrap and chill until ready to use. Serve with chicken thighs.
