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Nut-Crusted Chicken Thighs

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"I just tried out this nut-crusted chicken thigh recipe and it was so good."
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4 h 35 m servings 785 cals
Original recipe yields 2 servings

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  1. Mix chicken stock, salt, sugar, thyme, and cayenne pepper together in a bowl to make marinade.
  2. Place chicken thighs in a resealable plastic bag. Pour marinade over chicken. Squeeze out most of the air and seal. Place plastic bag on a plate. Refrigerate 4 hours or overnight.
  3. Place flour on a plate. Beat eggs in a bowl. Place chopped nuts on a separate plate.
  4. Remove chicken thighs from the bag; discard marinade. Dredge thighs in flour, coating all sides. Transfer to bowl with eggs and coat on all sides with eggs. Roll thighs in chopped nuts.
  5. Heat olive oil in a skillet over medium heat. Fry thighs until golden brown and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of brine ingredients including salt and sugar. The actual amount of brine consumed will vary.

Nutrition Facts

Per Serving: 785 calories; 44.4 g fat; 64.1 g carbohydrates; 36.2 g protein; 239 mg cholesterol; 14485 mg sodium. Full nutrition

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