Crispy Chicken Thighs

Crispy Chicken Thighs are a delightful and flavorful keto-friendly dish, marinated in aromatic spices and perfectly baked for a satisfying crunch. This dish brings together the rich flavors of Chinese cuisine while keeping it low in carbs, making it perfect for a healthy supper.

Ingredients

• Chicken thighs - 4 pieces (about 600g)
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Five-spice powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Almond flour - 1/4 cup
• Coconut flour - 2 tablespoons
• Egg - 1 large
• Green onions (sliced) - for garnish
• Sesame seeds - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine the soy sauce, sesame oil, rice vinegar, garlic, ginger, five-spice powder, black pepper, and salt to create a marinade.
3. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
4. In a shallow dish, combine almond flour and coconut flour. Beat the egg in another bowl.
5. Remove the chicken from the marinade and dip each thigh into the egg, allowing excess to drip off, then coat thoroughly in the flour mixture.
6. Place the coated chicken thighs on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and crispy, and the internal temperature reaches 75°C (165°F).
8. Once cooked, remove from the oven and let rest for a few minutes before serving.
9. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein, which helps in muscle building and repair.
• Low in carbohydrates, supporting ketogenic dietary goals.

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