Recipes

Keto Crispy Nacho Chicken Thighs Recipe

Atkins Keto Crispy Nacho Chicken Thighs
0.4g
Net Carbs
Prep Time: 10 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
34g

Protein

30.4g

Fat

0.4g

Fiber

422.5cal

Calories

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INGREDIENTS

  • 30 gram Parmesan Crisps
  • 1 tsp Chili Powder
  • 2 large Egg
  • 1 tablespoon Olive Oil
  • 0 1/4 cup (8 fl oz) Water
  • 48 oz, with bone, raw (yield after cooking, bone removed) Chicken Thigh
  • 1 each Chipotle en Adobo, whole
  • 0 1/4 cup Real Mayonnaise

DIRECTIONS

  1. Arrange rack in center of oven. Heat oven to 400°F. Line a large baking sheet or broiler pan bottom with foil or parchment paper. Top with an ovenproof rack that will provide good air circulation, such as a cooling rack.
  2. Process the parmesan cheese crackers (these are made only of cheese and are baked in an oven) and chili powder in a food processor to crumbs; set aside.
  3. Whisk eggs, oil and water together in a large bowl. Add thighs and turn to coat.
  4. Lift chicken from egg mixture, letting excess drip back into bowl; coat chicken in crumbs and place on rack on prepared baking sheet. Bake until deep golden and chicken is cooked through, about 40 minutes.
  5. For Chipotle Sauce: While chicken is cooking, dice the chipotle and combine with the mayonnaise in a small bowl; cover with plastic wrap and chill until ready to use. Serve with chicken thighs.

Cooking Tip

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