Aunt Rocky’s Favorite Oven Fried Chicken (LCHF/GF)

Preheat oven to 400ºF. Cover baking sheet (with sides) with foil, spray foil with cooking spray. Set aside.

In a bowl large enough to dredge a chicken thigh, mix all dry ingredients and seasonings. Set aside.

Scoop mayonnaise into a small bowl, and get out a small pastry brush. Rinse and dry each chicken thigh with paper towels.

Using your pastry brush, cover each thigh with a thin coating of mayonnaise—just enough to make the coating stick. Then roll in the dry coating mix to cover on all sides. Place on foil-covered baking sheet skin side down.

Bake 25 minutes, and gently flip each chicken piece so it’s skin side up (if the chicken is sticking, use a spatula to help loosen it). Bake another 20 minutes or until instant read thermometer placed in largest thigh near bone reads 165ºF. 

Remove chicken to paper-towel-lined plate plate. Let rest 10 minutes and serve.

Notes:
1. If you substitute butter for the mayonnaise, the chicken will be greasier and the breading may come off during baking.
2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutrition info (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 216, Total Fat 17 g, Sodium 635g, Potassium 13g, Total Carbohydrate 1 g, Dietary Fiber 0 g, Net Carbs 1g, Sugars 0 g, Protein 15 g. Macros: 71% fat, 28% protein, 2% net carbs.

© August 3, 2016 Roxana Lopez