Chili Lime Almond Encrusted Chicken Thighs
Chili Lime Almond Encrusted Chicken Thighs
I came up with this recipe from having the largest bag ever of chili lime almonds from Costco that I needed to use up. I’ve seen pecan encrusted chicken, so why not use these almonds instead. Like breading anything, you dredge the chicken in flour, then egg, then the almond breadcrumb mix. I decided to bake the chicken instead of frying to be “healthier.” Either way you go, the chicken turns out damn tasty.
Equipment
- food processor
- parchment paper
- baking sheet
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup flour
- 2 large eggs beaten
- 1 cup chili lime almonds
- 1/2 cup panko breadcrumbs
Instructions
- Pulse the chili lime almonds in a food processor until finely ground.
- Mix the ground almonds with the panko breadcrumbs.
- Dredge the chicken thighs in flour, then the egg, then the almond breadcrumb mixture.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thighs on the baking sheet.
- Bake the chicken thighs for 30-35 minutes, flipping half way through.
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