Buttery Macadamia Nut Chicken Thighs
Macadamia Nut Chicken Thighs are tender, meaty, and buttery rich in flavor. These will soon become a family favorite with their light crunch, and mildly tropical flavor.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: chicken, Main Course
Cuisine: American, keto diet
Servings: 6
Calories: 778kcal
- 12 chicken thighs, boneless, skinless
- 3 large eggs
- ¼ cup almond milk, unsweetened
- 2 cups macadamia nuts
- 1 cup coconut flour, or all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 tablespoons butter, melted
Add the macadamia nuts and flour to a food processor and process until the mixture resembles coarse crumbs.
Place the nut mixture in a shallow pan and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside.
In a second shallow dish, whisk together the eggs, almond milk, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the chicken thighs, 2 or 3 at a time, to the egg mixture, flipping to coat both sides.
Add the egg-coated thighs to the macadamia nut mixture and press the crumbs onto each side of the chicken.
Place the chicken in a baking dish that has been sprayed with baking spray.
Sprinkle any remaining nuts evenly over the chicken in the pan.
Drizzle the macadamia coated chicken with melted butter and bake in a preheated 375-degree oven for 25-30 minutes, or until the chicken juices run clear when pierced, or when the internal temperature reaches 165 degrees.
Tools and equipment:
food processor, 9 x 13 baking dish, cooking spray, 2 shallow dishes, fork, tongs, measuring cups, measuring spoons
Serving: 1serving | Calories: 778kcal | Carbohydrates: 17g | Protein: 53g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 327mg | Sodium: 942mg | Potassium: 752mg | Fiber: 10g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 0.6mg | Calcium: 87mg | Iron: 4.4mg