Buttery Macadamia Nut Chicken Thighs
40 minServes 6
Boneless chicken thighs crusted with ground macadamia nuts and coconut flour, pan-coated in egg, then baked until golden and buttery.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepSpray a baking dish with cooking spray | ||||||
| 200 g macadamia nuts | Process nuts & flour until coarse crumbs | Mix nut coating, season with salt & pepper | Coat chicken thighs in egg wash, 2–3 at a time | Press nut coating onto both sides of chicken | Arrange coated chicken in baking dish | Drizzle with melted butter, bake 375°F / 190°C, 25–30 min until 165°F / 74°C |
| 100 g coconut flour | ||||||
| 1½ teaspoons kosher salt | ||||||
| ½ teaspoon black pepper | ||||||
| 3 large eggs | Whisk eggs, almond milk, salt & pepper | |||||
| 60 ml unsweetened almond milk | ||||||
| ½ teaspoon kosher salt | ||||||
| 60 g butter, melted | ||||||
| 12 boneless, skinless chicken thighs | ||||||
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