EASY "Breaded" Chicken Thighs (Whole30 + Keto)

These are the most perfect, juicy, savory chicken thighs EVER. The "breading" uses pork rinds for a simple grain + nut free swap. It's delicious and the chicken thighs stay nice and juicy thanks to that dark meat. This recipe is perfect for Whole30, keto, paleo, and low carb diets.

Recommendations

• Use chicken thighs! You can use chicken breast meat if that's all you have, but I find that chicken thighs don't dry out on the stove like chicken breasts do. If you use chicken breasts, cut them into thin pieces and cook for only 2-4 minutes per side.

• Use a cast iron skillet. The cast iron gets super hot, cooks the chicken more evenly, and leaves a really nice crisp on the breading. If you use a nonstick skillet, use 1 tbsp of avocado oil rather than 2 tbsp.

• When breading the chicken, designate one hand as the "egg wash" hand, and the other hand as the "breading hand." It makes for far less of a mess.

• Use a meat mallet or other heavy kitchen tool to break up the pork rinds. It will be MUCH easier than using your hands and it will get them nice and fine for easier breading. Or you can buy pork panko!

Alright, let's get cookin'

EASY Grain Free "Breaded" Chicken Thighs

• 1 lb boneless skinless chicken thighs

• 2 tbsp avocado oil

• 1 egg

• 1 cup pork rinds (crushed)

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

1. Place pork rinds in a bag and crush them with a meat mallet to make a panko texture.

2. In a small bowl, mix the pork rinds, salt, pepper, garlic powder, and paprika.

3. Transfer the breading to a large plate and spread the mixture evenly across the plate.

4. Whisk the egg in a small bowl.

5. Coat the chicken thighs front and back with egg wash, let excess drip off.

6. Bread the chicken in the pork rind mixture, making sure to cover all sides evenly.

7. Heat the avocado oil in a cast iron skillet over medium heat.

8. Cook the chicken thighs 4-5 min per side, or until cooked through.

1. You can crush the pork rinds with your hands, but the meat mallet will get them into a much finer texture that will make it easier to bread. Plus it's much easier!

2. You can swap out the cast iron for a regular nonstick skillet. I find the cast iron gets the chicken extra crispy.

3. If you use chicken breast rather than chicken thighs, cut them into thin pieces and cook for 2-4 min per side, or until cooked through.

Looking for more easy recipes? Check out my Whole30 Breakfast Hash or Instant Pot Carnitas!