My low carb crispy chicken recipe is the perfect meal to satisfy my fried chicken cravings while avoiding wheat flour.
Pat the chicken thighs dry. We like to let them sit for a bit in the fridge to dry them a bit longer.
Mix together all the dry ingredients in a bowl. In a separate bowl whisk the eggs.
Coat each chicken thigh in the whisked eggs. Coat each chicken thigh in the the dry ingredients.
Let the chicken sit for about 45 minutes on a plate in the fridge before baking. My husband (the best cook in this family) tells me this will help ensure that the coating won't fall off while baking.
Set the oven to 400°F. Heat up a baking sheet in the oven (the baking sheet should have sides so the chicken grease won't drip off into the oven).
When the oven is ready place the prepped chicken onto the hot baking sheet and bake for 30 - 45 minutes. You will know the chicken is done when you've checked the internal temperature (over 165°F).
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