gluten free / paleo / whole30

crispy cashew chicken thighs by kalejunkie



1 1/2 pounds boneless skinless organic chicken thighs
3/4 cup unsalted raw cashews
2 tb Primal Palate Taco Seasoning (or any combination of herbs that you like—Garlic, Italian seasoning, Poultry seasoning, etc)
1/2 cup coconut flour
2 eggs, whisked
1 tsp sea salt
dipping sauce of choice: I used The New Primal BBQ Sauce because I’m obsessed.

My favorite fast food growing up was a 9 piece McDonalds chicken McNuggets with 2 containers of BBQ sauce on the side. So I made these CRISPY CASHEW CHICKEN THIGHS, and I swear, they are about a million times tastier than Mickey D’s and much healthier! They are also paleo and whole30 compliant! I have a similar recipe on the blog, but dare I say that this one is even better—you heard it here first. Pair them with a veggie side dish (maybe) and dinner for four is served.



Preheat oven to 375.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the eggs and set aside.
In another bowl, add the coconut flour and set aside.
In a food processor, add the cashews, seasonings, and salt, and pulse until a meal is formed. Make sure to keep it kind of chunky!
Pour cashew mixture into another bowl. 
Dip each thigh into first the coconut flour, then the egg, and then in the cashew blend.
Lay on the baking sheet.
Repeat process until all of the thighs have been coated.
Bake for 22-24 minutes, or until the chicken is full cooked through.
I like to broil mine for about one minute at the end, so that it gets a little more brown on top.