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.
Servings: 6
Calories: 778kcal
Ingredients
- 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
Instructions
- 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.
Notes
Tools and equipment:
food processor, 9 x 13 baking dish, cooking spray, 2 shallow dishes, fork, tongs, measuring cups, measuring spoons
Nutrition
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
