Nut and Crumb Dusted Chicken |
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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 8 |
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Very good. Not sure where I got it, but I gave it 6 stars! Ingredients:
5 lbs chicken thighs (skinned) |
8 garlic cloves (minced) |
1/2 cup raspberry vinegar |
1 cup fresh key lime juice |
4 chipotle chiles (in adobo, minced) |
1 teaspoon dry mustard |
1/2 cup soy sauce |
1 tablespoon kosher salt |
2 teaspoons fresh cracked pepper |
1 cup brown sugar |
1 cup pumpkin seeds (chopped, toasted) |
1 cup almonds (chopped, toasted) |
1 cup fresh breadcrumb (ground fine, toasted) |
1 cup flour |
1/3 cup sesame seeds (ground, toasted) |
1 tablespoon kosher salt |
3/4 teaspoon cayenne |
3 eggs |
olive oil (as needed) |
Directions:
1. Combine the chicken, vinegar, lime juice, chipotles, mustard, soy sauce, salt, pepper and sugar. Stir well to blend/coat.
2. Cover. Chill 8 hours, turning to coat often.
3. Heat oven 400.
4. Combine the pepitos, almonds and breadcumbs.
5. Combine the flour, seeds, salt and cayenne.
6. Beat eggs.
7. Drain chicken.
8. Dip in flour mix, then egg, then nut mix to coat.
9. Place on a sprayed rack over a baking sheet.
10. Drizzle lightly with oil.
11. Bake 40-45 minutes or until golden and cooked through.
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