Smothered Fried Cabin Chicken Recipe

Ingredients

• 4 boneless, skinless chicken thighs
• Fine sea salt and ground black pepper
• 2 large eggs
• ½ cup pork dust or powdered pork rinds
• ½ cup powdered Parmesan cheese (or more pork dust if dairy-free)
• 2 strips bacon, diced
• 1 cup shredded sharp cheddar cheese (omit for dairy-free)
• ¼ cup diced tomatoes
• 2 cups leafy salad greens mix, such as mesclun
• 1 lemon, quartered
• ¼ cup ranch dressing, homemade or store-bought
• Sliced green onions, for garnish

1. Preheat the oven to 400°F.
2. Place the chicken thighs between 2 pieces of parchment paper and, using a rolling pin or meat tenderizer, pound gently until the chicken is about ¼ inch thick. Season well on both sides with salt and pepper.
3. Beat the eggs in a shallow bowl. Beat in 1 tablespoon of water and season with a pinch of salt and pepper. In another shallow bowl, combine the pork dust and Parmesan cheese.
4. Dredge each chicken thigh in the beaten eggs and let the excess drip off, then press both sides of the chicken into the pork dust mixture.
5. In a large cast-iron skillet over medium-high heat, fry the diced bacon for about 4 minutes, stirring, until crisp. Remove from the skillet and set aside. Leave the bacon drippings in the skillet.
6. If needed, add a tablespoon or two of avocado oil or coconut oil to the bacon drippings in the skillet for frying. Once hot, sear the breaded chicken thighs until golden brown on one side, about 2 minutes. Flip and sear until golden brown on the other side, about another 2 minutes. Remove the skillet from the heat. Top the fried chicken with the shredded cheese, fried bacon, and diced tomatoes. Place in the oven for 3 minutes or until the cheese is melted.
7. Meanwhile, make the salad by cleaning and roughly chopping the salad greens.
8. Divide the smothered chicken and salad among 4 plates. Squirt a lemon quarter over each portion of chicken and salad. Then drizzle with ranch dressing and garnish with sliced green onions.
9. Store extra chicken and salad in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.