About
These succulent chicken thighs are basted in a spicy chili mayo then coated in a spiced ground almond crumb and baked until crisp and golden.
These are a great week night meal for families, perfect with slaw or salad. The recipe for the keto chili mayo can be found in our sides section.
Ingredients
- 8 small chicken thigh, skin removed before cooking
- 2 servings keto chili mayo
- 1 ½ teaspoon chili powder
- 1 cup, ground almonds, raw
- 1 teaspoon gourmet collection smoked paprika by mccormick
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the ground almonds to a small mixing bowl along with the chili powder, paprika, garlic powder, salt and pepper. Mix well to combine.
- Smother each chicken thigh liberally with the chili mayo.
- Take each chicken thigh and dredge in the spiced breadcrumbs until generously coated all over.
- Arrange the breaded chicken thighs across a shallow oven tray and bake for 35 minutes or until the chicken is cooked through and the crumb is golden.
Nutrition Facts
- Servings: 4
- Calories: 462.2kcal/1933.8kJ (per serving)
- Fat: 30.3g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 41.5g (per serving)
