No-Carb Baked Breaded Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.75-2.00 pounds of Boneless/Skinless Chicken Thighs (my pack had 5 in it and weighed 1.75lbs. 2 large Eggs, fresh, whole, raw 1 cup Ground Flax Seed Meal 1/4 cup grated parmesan cheese 1 tsp onion powder
Wash the thighs, and pat them dry.
Add meal, parmesan cheese and onion powder to a gallon ziploc bag and mix them by closing and shaking the bag.
Break the two eggs into a bowl, and whip them up with a fork.
Dip the thighs in the bowl, and get them coated. Drop them one at a time into the bag until they are all in there with the dry mix.
Work the bag around to get everything coated (can do this one thigh at a time if you want, but it was a mess the first time I did it, and worked well the second time with them all in there at once.
Line the bottom of a baking dish with parchment paper.
Place the coated thighs around on the parchment. They can be pretty close together if you need them to be.
Bake for 45 minutes on 375. Check with a meat thermometer that you get the chicken to 180 degrees. Let the meat cool/rest for 5-10 minutes, and serve.
Serving Size: Makes 5 thighs, 1 thigh per serving
Number of Servings: 5
Recipe submitted by SparkPeople user CROWDEDMILL.
Add meal, parmesan cheese and onion powder to a gallon ziploc bag and mix them by closing and shaking the bag.
Break the two eggs into a bowl, and whip them up with a fork.
Dip the thighs in the bowl, and get them coated. Drop them one at a time into the bag until they are all in there with the dry mix.
Work the bag around to get everything coated (can do this one thigh at a time if you want, but it was a mess the first time I did it, and worked well the second time with them all in there at once.
Line the bottom of a baking dish with parchment paper.
Place the coated thighs around on the parchment. They can be pretty close together if you need them to be.
Bake for 45 minutes on 375. Check with a meat thermometer that you get the chicken to 180 degrees. Let the meat cool/rest for 5-10 minutes, and serve.
Serving Size: Makes 5 thighs, 1 thigh per serving
Number of Servings: 5
Recipe submitted by SparkPeople user CROWDEDMILL.
Nutritional Info Amount Per Serving
- Calories: 438.3
- Total Fat: 24.6 g
- Cholesterol: 170.0 mg
- Sodium: 322.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 12.8 g
- Protein: 46.3 g
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