About
Juicy chicken thighs are coated in a crispy, crunchy coating made with keto friendly pork rinds and parmesan cheese. An excellent side dish here is roasted cauliflower florets completely coated in a slightly sticky honey mustard dressing.
Ingredients
- 1 ½ ounce fried pork rinds
- ⅛ cup, shredded parmesan cheese
- 1 teaspoon paprika
- 2 teaspoon parsley, dried
- ½ large raw egg
- 10 ounce chicken thigh, skin removed before cooking
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 8 ounce cauliflower, raw
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic, powder
- ½ tablespoon olive oil
- ½ tablespoon honey mustard dressing
Instructions
- Preheat an oven to 375 degrees. Prepare the breading by pulsing the pork rinds, parmesan, paprika, and parsley in a food processor until you have a fine crumb.
- Spread the breading on a small plate. Additionally, whisk a whole egg in a small bowl.
- Prep 2 chicken thighs by laying them flat on a cutting board and seasoning with the salt and pepper.
- Dip each chicken thigh in the egg, let any excess drip off, then coat in the breading. Make sure the chicken thighs are completely covered in breading before laying on a sheet tray lined with parchment paper.
- Bake the thighs for 30-35 minutes, no flipping, until the breading is crisp and darkened.
- While the chicken is cooking, break the cauliflower up into florets. In a bowl, toss the florets with the salt, pepper, onion powder, garlic powder, olive oil, and honey mustard until the florets are all covered.
- Spread the cauliflower across a well seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 20-22 minutes (it’s okay to join the chicken in the oven), tossing the tray about halfway through.
- Serve a breaded chicken thigh with a fair portion of honey mustard cauliflower. Garnish with fresh chopped parsley at your discretion.
Nutrition Facts
- Servings: 2
- Calories: 487.2kcal/2038.2kJ (per serving)
- Fat: 23.4g (per serving)
- Carbs: 8.4g (per serving)
- Protein: 59.0g (per serving)