When I first baked this, the crust was surprisingly very crunchy and crisp. It tasted really good.
It is about 2.6g net carb per serving if you use a pack of 8 pieces of chicken thighs for this recipe. It is high in fiber which may help improve blood fat levels. It also contains a type of fiber called resistant starch that has been linked to many health benefits.
If you are looking for an alternative to breadcrumbs, try chick pea flour. It is a staple ingredient in the cuisine of the Indian subcontinent. You can find this in your local grocery store in the Asian or Oriental aisle.
Low Carb Chickpea Crust Chicken Recipe
Ingredients:
- 3 Pounds of Chicken thighs, yields about 8 pieces
- 2 eggs, for coating
- 1/2 cup of Chickpea Flour, for coating
- Coconut Oil Spray, optional, or use parchment paper
- 2 Teaspoons Garlic Powder
- 2 Teaspoon Rosemary
- 2 Teaspoons Thyme
- 1 Teaspoon Black Pepper
- 1 Teaspoon Sea Salt
- Chili Red Pepper Flakes, optional, for a spicier version
Instructions:
- Preheat oven to 400 degrees.
- Remove the chicken thighs from their packaging and pat dry with paper towel.
- Spray the baking sheet with coconut oil or use parchment paper.
- Whisk 2 eggs in a bowl.
- Add chickpea flour, garlic powder, rosemary, thyme, black pepper, and salt into a second bowl.
- Dip each piece of chicken into the egg wash mixture, then coat the chicken completely in the chickpea flour.
- Arrange the chicken thighs on the baking sheet.
- Bake chicken in preheated oven for 40-45 minutes.