This is, hands down, one of the best recipes I’ve come up with in a LONG time. For me, the ultimate combination of flavors and textures is a little crunchy, a little spicy, and a little sweet. This, lovelies, has all of the above. If you are a low-carber/keto-er, or just trying to cut down on the fried crap, this is a great solution to keep the flavor and the crunch while losing all of the carbs.
Simply pan fried in some grass fed butter (Kerry Gold Salted butter is my fave!). I also put it in my coffee every morning (butter, not chicken, LOL) for the ultimate Bulletproof recipe!
I digress….I’m the girl who has used pork rinds as chicken coating and has mastered the art of chicken thighs in the skillet. But, I think this recipe is my all time favorite. Even JP, and boyfriend literally just went through a Church’s Chicken drive-thru yesterday, admits that this crust can compete with the best fried chicken out there.
One of the secrets to the crust is adding in half a cup of grated Manchego or Parmesan…I personally prefer the nuttier Manchego. I’ve made this recipe three different times this week, not because I needed to test it again, but because I wanted to eat it again—I know you will, too.