Pecan Crusted Chicken Thighs
These pecan crusted chicken thighs have a flavorful crunchy coating that is naturally low carb and gluten free.
Servings: 6
Calories: 403
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ cup almond flour (see my favorite on Amazon)
- 3 large eggs
- 1 tablespoon dijon mustard
- 2 cups finely chopped pecans
- salt and black pepper to taste
Instructions
- Preheat the oven to 400F. Spray a wire rack and rimmed baking sheet with cooking spray. Alternatively, you can line the baking sheet with aluminum foil or parchment paper for easy cleanup. Place the baking rack inside the baking sheet.
- Create a breading station for the chicken: In a large shallow bowl, have ready your almond flour. In a second large shallow bowl, whisk together the eggs and dijon mustard until well beaten. In a third large shallow bowl, spread the chopped pecans.
- Season each chicken thigh with salt and pepper on both sides. Dredge a piece of chicken in the almond flour and coat completely, followed by beaten egg mixture to coat completely; finally, coat completely in the chopped pecans and place the chicken on the prepared baking sheet with rack. Repeat the process with each piece of chicken.
- Bake 20 minutes, or until a thermometer inserted in the center of the chicken registers and internal temperature of 165F or higher. Serve with your favorite dipping sauce.
Notes
- Be sure to discard any remaining ground pecan mixture, almond flour, and egg.
Nutrition
Calories: 403 | Carbohydrates: 3g | Protein: 19g | Fat: 35g | Fiber: 2g