Preheat an oven to 400 F. In a large bowl, combine the eggs, cream and ½ t kosher salt. Whisk until blended. Set aside.
Step 2
In another large bowl, combine the sesame seeds, flour and 1 t kosher salt. Mix and set aside.
Step 3
Dip each chicken thigh into the egg mixture and then coat it in the flour mixture until completely coated. Place chicken thighs on a baking sheet not touching.
Step 4
Bake in the oven for 30 minutes or until chicken is crispy and internal temperature is 165 F.
Ingredients
Chicken Legs Thighs Boneless Skinless by Lilydale – 1-½ pound
Egg Whole – 2 large egg
Sesame Seeds – 3 tablespoon, whole pieces
Unblanched Almond Flour by Hodgson Mill – 4 ounce
Coarse Kosher Salt by Morton – 1-½ tsp
Whipping Cream, Extra Heavy/gourmet, Not Whipped – 3 ounce