INGREDIENTS
- 4 boneless skinless chicken thighs (18 ounces total) (Note 1)
- oil for frying (Note 2)
Egg Wash:
- 2 large eggs
- 2 tablespoons heavy whipping cream
Breading:
- 2/3 cup almond flour (Note 3)
- 2/3 cup finely grated parmesan cheese (Note 4)
- 1 teaspoon table salt (Note 5)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (Note 6)
- 1/2 teaspoon ground cayenne (Note 7)
INSTRUCTIONS
- Prep Chicken: Cut each chicken thigh into 3 evenly sized pieces, trimming off excess fat if desired. If moist, pat dry with paper towels. Set aside.
- Prep Breading Station: Whisk eggs and heavy cream in bowl until combined and pale yellow. Stir together all breading ingredients in another bowl until well-mixed with no clumps. Prepare large tray lined with parchment paper to hold breaded chicken (Note 8).
- Bread Chicken: Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. See Note 9 for breading tips. Place breaded chicken pieces on prepared parchment paper as each chicken piece is breaded in turn.
- Heat Oil: Add 1 to 2 inches of oil to pot (Note 10) over medium-high heat. Heat oil to 350 F, and frequently monitor to maintain temperature by adjusting heat level during frying. Alternatively, use deep fryer with automatic temperature control.
- Fry Chicken: Carefully lower half of breaded chicken (6 pieces; Note 11) into hot oil. Fry until deep brown and cooked through, about 5 minutes (Note 12), and drain on paper towels. Repeat with remaining breaded chicken. Serve (Note 13).
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