My favorite fast food growing up was a 9 piece McDonalds chicken McNuggets with 2 containers of BBQ sauce on the side. So I made these CRISPY CASHEW CHICKEN THIGHS, and I swear, they are about a million times tastier than Mickey D’s and much healthier! They are also paleo and whole30 compliant! I have a similar recipe on the blog, but dare I say that this one is even better—you heard it here first. Pair them with a veggie side dish (maybe) and dinner for four is served.
Ingredients
- 1 ½ lbs boneless skinless organic chicken thighs
- ¾ cup unsalted raw cashews
- 2 tbsp Primal Palate Taco Seasoning (or any combination of herbs that you like—Garlic, Italian seasoning, Poultry seasoning, etc)
- ½ cup coconut flour
- 2 eggs, whisked
- 1 tsp sea salt
- dipping sauce of choice: I used The New Primal BBQ Sauce because I'm obsessed.
Instructions
- Preheat oven to 375.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the eggs and set aside.
- In another bowl, add the coconut flour and set aside.
- In a food processor, add the cashews, seasonings, and salt, and pulse until a meal is formed. Make sure to keep it kind of chunky!
- Pour cashew mixture into another bowl.
- Dip each thigh into first the coconut flour, then the egg, and then in the cashew blend.
- Lay on the baking sheet.
- Repeat process until all of the thighs have been coated.
- Bake for 22-24 minutes, or until the chicken is full cooked through.
- I like to broil mine for about one minute at the end, so that it gets a little more brown on top.
Rate & review
SELECT A RATING and tell me what you think!
Response
Can these be made with chicken breast strips?