Keto Baked Chicken Thighs with Honey Mustard Cauliflower
Juicy chicken thighs are coated in a crispy, crunchy coating made with keto friendly pork rinds and parmesan cheese. An excellent side dish here is roasted cauliflower florets completely coated in a slightly sticky honey mustard dressing.
How to Make It
Step 1
Preheat an oven to 375 degrees. Prepare the breading by pulsing the pork rinds, parmesan, paprika, and parsley in a food processor until you have a fine crumb.
Step 2
Spread the breading on a small plate. Additionally, whisk a whole egg in a small bowl.
Step 3
Prep 2 chicken thighs by laying them flat on a cutting board and seasoning with the salt and pepper.
Step 4
Dip each chicken thigh in the egg, let any excess drip off, then coat in the breading. Make sure the chicken thighs are completely covered in breading before laying on a sheet tray lined with parchment paper.
Step 5
Bake the thighs for 30-35 minutes, no flipping, until the breading is crisp and darkened.
Step 6
While the chicken is cooking, break the cauliflower up into florets. In a bowl, toss the florets with the salt, pepper, onion powder, garlic powder, olive oil, and honey mustard until the florets are all covered.
Step 7
Spread the cauliflower across a well seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 20-22 minutes (it’s okay to join the chicken in the oven), tossing the tray about halfway through.
Step 8
Serve a breaded chicken thigh with a fair portion of honey mustard cauliflower. Garnish with fresh chopped parsley at your discretion.
Ingredients
- Fried Pork Rinds
1-½ ounce
- Parmesan Cheese
⅛ cup, shredded
- Paprika
1 teaspoon
- Parsley, Dried
2 teaspoon
- Raw Egg
½ large
- Chicken Thigh, Skin Removed Before Cooking
10 ounce
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Cauliflower, Raw
8 ounce
- Salt
⅛ teaspoon
- Black Pepper, Ground
⅛ teaspoon
- Onion Powder
⅛ teaspoon
- Garlic, Powder
⅛ teaspoon
- Olive Oil
½ tablespoon
- Honey Mustard Dressing
½ tablespoon