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Nicole Modic
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  • 1 1/2 lbs boneless skinless organic chicken thighs
  • 3/4 cup unsalted raw cashews
  • 2 tbsp Primal Palate Taco Seasoning (or any combination of herbs that you like—Garlic, Italian seasoning, Poultry seasoning, etc)
  • 1/2 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.


  • 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!