Crispy Parmesan Crusted Chicken Thighs

Ingredients (serves 4):

• 4 boneless, skinless chicken thighs
• ½ cup grated Parmesan cheese (fine, not shredded)
• ¼ cup almond flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil or avocado oil (for pan-frying)
• Optional garnish: lemon wedges, chopped parsley

Instructions:

1. Prep breading mixture:
   In a shallow bowl, mix Parmesan, almond flour, garlic powder, paprika, salt, and pepper.
2. Dip chicken:
   Pat chicken thighs dry. Dip each thigh in the beaten egg, then coat thoroughly in the Parmesan mixture, pressing it on for a good crust.
3. Heat skillet:
   Heat oil in a large skillet over medium heat. When hot, add the chicken thighs.
4. Cook:
   Cook for about 5–6 minutes per side, or until the crust is golden and chicken is cooked through (internal temp 165°F / 74°C). Don’t overcrowd the pan.
5. Serve:
   Let rest for a few minutes. Serve hot with lemon wedges and parsley if desired.

Tips:

• Want it crispier? Finish in a 400°F (200°C) oven for 5 minutes.
• Great served over cauliflower mash or zucchini noodles.
• Leftovers are delicious sliced over a salad or in lettuce wraps.

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