Home » SAUCY CRISPY CHICKEN

SAUCY CRISPY CHICKEN

A wonderful tasty recipe where the sauce makes the chicken even more delicious. Try it. We know you will love it!

Details

Servings

4 servings

Prep time

1hr 10 minutes

Cooking time

15 minutes

Calories

738 kcal

Ingredients

  • FOR THE MARINADE
  • ½ cup avocado oil

  • ½ cup ranch dressing, homemade

  • 3 tbsp coconut aminos

  • 1 tbsp minced garlic

  • 1 tsp coconut vinegar

  • 1 tsp lemon juice

  • 1 tsp ground black pepper

  • 4 boneless, skinless chicken thighs, pounded to ¾- inch thickness

  • Fine sea salt and ground black pepper

  • 2 tsp coconut oil or avocado oil, for frying

  • FOR THE PARMESAN SAUCE
  • ½ cup ranch dressing, homemade

  • ¼ cup grated Parmesan cheese

  • FOR THE PARMESAN TOPPING
  • ½ cup pork dust (or blanched almond flour if not nut- sensitive)

  • ⅓ cup grated Parmesan cheese

  • 2 tbsp unsalted butter, melted

  • 1 tsp garlic salt

  • 1 cup shredded provolone cheese

Directions

  • In a shallow dish, combine the marinade ingredients. Stir in the chicken thighs to coat well. Cover and place in the refrigerator for 1 hour or overnight to marinate.
  • Preheat the oven to broil. Remove the chicken from the marinade, pat dry, and season with salt and pepper on all sides; discard the marinade. In a large cast-iron skillet over medium-high heat, heat the coconut oil, then add the chicken and cook for 3 minutes. Cook for 3 to 5 minutes more, or until the chicken is cooked through and no longer pink.
  • In the meantime, prepare the Parmesan sauce: In a small mixing bowl, combine 1/2 cup ranch dressing and 14 cup Parmesan cheese.
  • In a separate small bowl, combine the pork dust, 13 cup Parmesan cheese, melted butter, and garlic salt to make the Parmesan topping. To combine, stir everything together thoroughly.
  • Cover the chicken with the Parmesan sauce in the skillet, then top with the provolone cheese and sprinkle with the Parmesan topping. Broil for 4 minutes, or until the cheese is melted and the topping is beginning to brown.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a baking dish for 5 minutes in a preheated 180°C/350°F oven, or until warmed through.

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