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.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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