Total time: 45 minutes

Ingredients :

• 4 boneless and skinless chicken thighs
• Frying oil
• 2 large eggs
• 2 tbsp. heavy whipping cream
• 2/3 cup grated parmesan cheese (breading)
• 2/3 cup blanched almond flour (breading)
• 1 tsp. salt (breading)
• ½ tsp. black pepper (breading)
• ½ tsp. cayenne (breading)
• ½ tsp. paprika (breading)

Directions:

1. Grab a bowl and put together the eggs and heavy cream. Beat them together until perfectly mixed.

2. Grab another bowl, this time combining all the breading ingredients and mix well. Set it aside for now.

3. Cut the chicken thigh into 3 even pieces. Make sure they are not wet by patting the moist area with a paper towel. This will help prevent the oil splashes when you start frying them.

4. So now you have the chicken and 2 bowls. One bowl contains the egg wash and the other contains the breading. Dip the chicken in the bread first before dipping it in the egg wash and then finally, dipping it in the breading again. Make sure it is completely covered.

5. Put 2 inches worth of oil in a pot and heat it up until it reaches around 350 degrees Fahrenheit or when it starts to become steamy. When this happens, try to gradually lower the heat so you can maintain that temperature. This is important since a perfectly heated oil will help create crunchy chicken.

6. Put the coated chicken in your hot oil. Do this gently with a pair of tongs, making sure there are no splashes of any kind. Frying time should take around 5 minutes or until the coating becomes deep brown in color.

7. Prepare some paper towels and put the cooked chicken on it. This will help remove any excess oil.

8. Try not to overcrowd the pan so all of them will cook beautifully. Serve while still crispy for best results.