Cheesy Bacon Chicken Thighs: Subscriber Voted Carnivore Recipe!
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Here’s the poll winner, my
Here’s the poll winner, my cheesy bacon chicken thighs! This is not only tasty, but it’s easy and can be done in large batches for families! Whether you’re eating carnivore, keto, low carb, or just a standard American diet, this is a GREAT recipe for anyone to enjoy!
Here’s the video on how to make my spreadable butter mayonnaise and also the video on how to turn it into the ranch dressing I use in this recipe!
Butter Mayo:
Spreadable Straight From The Fridge! ...
Ranch Dressing:
Butter Mayo Ranch Dressing - Low Carb...
Make sure to leave a comment below and let me know you were here! Tell me how you like the recipe!
Full recipe instructions below
Ingredients:
6 boneless skinless chicken thighs
2 egg whites
1 Tbsp water
Salt (approx. 1 tsp)
Black pepper (approx. 1 tsp)
Chili powder (approx. 1 tsp)
Paprika (approx. 1 tsp)
Garlic powder (approx. 1 tsp)
Onion powder (approx. 1 tsp)
2 tsp lard (or other animal fat)
Optional sprinkle parmesan cheese
2 Tbsp homemade butter mayo ranch
6 slices bacon (cut into pieces)
6 slices Colby Jack cheese
Parsley for garnish
Trim and pound chicken thighs until flat, approximately 1/4 inch thick. Pat dry with paper towels if very wet.
Put two egg whites in a large bowl and add salt and water. Add other seasonings if desired to taste. My amounts are above but you can use whatever you prefer or skip them if you prefer to stay cleaner on carnivore.
Whisk egg whites, water, and salt/seasonings very well until mixture is thinner and frothy and homogenous.
Add pounded chicken thighs to egg white mixture and coat well while gently massaging mixture into chicken thighs. Let chicken thighs brine and tenderize in this egg white bowl for at least 30 minutes and up to 2 hours.
Preheat top broiler in oven until very hot.
Use lard to lightly grease a cookie sheet. Lay marinated chicken thighs flat on greased cookie sheet ensuring there are no high spots. Sprinkle lightly with parmesan cheese if desired for additional browning.
Place chicken thighs in oven 4-6 inches below broiler. Check at 8 minutes to ensure nothing is burning. Broil for a total of 12-14 minutes to get a deep golden brown color on chicken thighs.
While chicken is broiling fry cut bacon pieces until brown but not totally crispy.
Remove chicken from oven. Brush browned thighs with butter mayo ranch. Add bacon pieces. Add sliced cheese (approximately 1 slice per thigh).
Return chicken to oven under broiler. Broil 3-5 minutes or until cheese is melted and turning golden brown. Remove from oven and serve immediately.
Garnish with a sprinkle of chopped parsley if desired.
Chris Cooking Nashville Merch is here if you want to support the channel and help me buy ingredients for my next recipe! Thank you all for being a part of this journey with me! 😁
https://chriscookingnashville.mysprea...
Here’s the video on how to make my spreadable butter mayonnaise and also the video on how to turn it into the ranch dressing I use in this recipe!
Butter Mayo:
Spreadable Straight From The Fridge! ...
Ranch Dressing:
Butter Mayo Ranch Dressing - Low Carb...
Make sure to leave a comment below and let me know you were here! Tell me how you like the recipe!
Full recipe instructions below
Ingredients:
6 boneless skinless chicken thighs
2 egg whites
1 Tbsp water
Salt (approx. 1 tsp)
Black pepper (approx. 1 tsp)
Chili powder (approx. 1 tsp)
Paprika (approx. 1 tsp)
Garlic powder (approx. 1 tsp)
Onion powder (approx. 1 tsp)
2 tsp lard (or other animal fat)
Optional sprinkle parmesan cheese
2 Tbsp homemade butter mayo ranch
6 slices bacon (cut into pieces)
6 slices Colby Jack cheese
Parsley for garnish
Trim and pound chicken thighs until flat, approximately 1/4 inch thick. Pat dry with paper towels if very wet.
Put two egg whites in a large bowl and add salt and water. Add other seasonings if desired to taste. My amounts are above but you can use whatever you prefer or skip them if you prefer to stay cleaner on carnivore.
Whisk egg whites, water, and salt/seasonings very well until mixture is thinner and frothy and homogenous.
Add pounded chicken thighs to egg white mixture and coat well while gently massaging mixture into chicken thighs. Let chicken thighs brine and tenderize in this egg white bowl for at least 30 minutes and up to 2 hours.
Preheat top broiler in oven until very hot.
Use lard to lightly grease a cookie sheet. Lay marinated chicken thighs flat on greased cookie sheet ensuring there are no high spots. Sprinkle lightly with parmesan cheese if desired for additional browning.
Place chicken thighs in oven 4-6 inches below broiler. Check at 8 minutes to ensure nothing is burning. Broil for a total of 12-14 minutes to get a deep golden brown color on chicken thighs.
While chicken is broiling fry cut bacon pieces until brown but not totally crispy.
Remove chicken from oven. Brush browned thighs with butter mayo ranch. Add bacon pieces. Add sliced cheese (approximately 1 slice per thigh).
Return chicken to oven under broiler. Broil 3-5 minutes or until cheese is melted and turning golden brown. Remove from oven and serve immediately.
Garnish with a sprinkle of chopped parsley if desired.
Chris Cooking Nashville Merch is here if you want to support the channel and help me buy ingredients for my next recipe! Thank you all for being a part of this journey with me! 😁
https://chriscookingnashville.mysprea...
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