Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.