- Prep Time : 15 mins
- Cook Time : 30 mins
- Total Time : 45 mins
- Course: chicken, Main Course
- Cuisine: American, gluten free
- Servings: 6
- Calories: 778 kcal
- Renee – Kudos Kitchen:
- 12 chicken thighs, boneless, skinless
- 3 large eggs
- ¼ cup almond milk, unsweetened
- 2 cups macadamia nuts
- 1 cup coconut flour, or all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 tablespoons butter, melted
Add the macadamia nuts and flour to a food processor and process until the mixture resembles coarse crumbs.
Place the nut mixture in a shallow pan and season with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside.
In a second shallow dish, whisk together the eggs, almond milk, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the chicken thighs, 2 or 3 at a time, to the egg mixture, flipping to coat both sides.
Add the egg-coated thighs to the macadamia nut mixture and press the crumbs onto each side of the chicken.
Place the chicken in a baking dish that has been sprayed with baking spray.
Sprinkle any remaining nuts evenly over the chicken in the pan.
Drizzle the macadamia coated chicken with melted butter and bake in a preheated 375-degree oven for 25-30 minutes, or until the chicken juices run clear when pierced, or when the internal temperature reaches 165 degrees.
Tools and equipment:
food processor, 9 x 13 baking dish, cooking spray, 2 shallow dishes, fork, tongs, measuring cups, measuring spoons
- Amount Per Serving (1 serving)
- Calories 778Calories from Fat 504
- Total Fat 56g86%
- Saturated Fat 16g80%
- Cholesterol 327mg109%
- Sodium 942mg39%
- Potassium 752mg21%
- Total Carbohydrates 17g6%
- Dietary Fiber 10g40%
- Sugars 3g
- Protein 53g106%
- Vitamin A8.5%
- Vitamin C0.7%