Saucy Crispy Chicken Recipe

Ingredients

• ½ cup avocado oil
• ½ cup ranch dressing, homemade or store-bought
• 3 tablespoons coconut aminos
• 1 tablespoon minced garlic
• 1 teaspoon coconut vinegar
• 1 teaspoon lemon juice
• 1 teaspoon ground black pepper
• 4 boneless, skinless chicken thighs, pounded to ¾-inch thickness
• Fine sea salt and ground black pepper
• 2 teaspoons coconut oil or avocado oil, for frying

• ½ cup ranch dressing, homemade or store-bought
• ¼ cup grated Parmesan cheese

• ½ cup pork dust (or blanched almond flour if not nut-sensitive)
• 0.33 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic, salt
• 1 cup shredded provolone cheese

1. Combine the ingredients for the marinade in a shallow dish. Add the chicken thighs and stir well to coat. Cover and let marinate in the refrigerator for 1 hour or overnight.
2. Preheat the broiler. Remove the chicken from the marinade, pat dry, and season on all sides with salt and pepper; discard the marinade. Heat the coconut oil in a large cast-iron skillet over medium-high heat, then add the chicken and sauté for 3 minutes. Flip and cook for another 3 to 5 minutes, until the chicken is cooked through and no longer pink.
Meanwhile, Make the Parmesan Sauce
3. Place ½ cup of ranch dressing and ¼ cup of Parmesan cheese in a small bowl and stir well to combine.
4. Prepare the Parmesan topping by placing the pork dust, ⅓ cup of Parmesan cheese, melted butter, and garlic salt in another small bowl. Stir well to combine.
5. Cover the chicken in the skillet with the Parmesan sauce, top with the provolone cheese, and then sprinkle on the Parmesan topping. Place in the oven and broil for 4 minutes or until the cheese is melted and the topping is starting to brown.
6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.