I just tried out this nut-crusted chicken thigh recipe and it was so good.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Mix chicken stock, salt, sugar, thyme, and cayenne pepper together in a bowl to make marinade.

  • 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.

  • Place flour on a plate. Beat eggs in a bowl. Place chopped nuts on a separate plate.

  • 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.

  • 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

785 calories; 44.4 g total fat; 239 mg cholesterol; 532 mg sodium. 64.1 g carbohydrates; 36.2 g protein; Full Nutrition