30
RECIPES
Main Dishes
CRISPY NACHO
CHICKEN THIGHS
Makes 6 servings
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
• 30 grams parmesan chips
• 1 tsp chili powder
• 2 large eggs
• 1 tbsp olive oil
• 1/4 cup water
• 48 oz bone in chicken thighs
• 1 whole can chipotle peppers en adobo
• 1/4 cup mayonnaise
Protein, Fat, and Carb Counts are estimates. For precision, read labels and measure.
Carbs: 0.2 grams
Fiber: 0.4 grams
Protein: 33.9 grams
Fat: 30.4 grams
Net carbs: 0.2 grams
Instructions:
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.
