– 2 pounds boneless, skinless chicken thighs– ½ cup almond flour or coconut flour– 3 eggs– 1 ½ cups ground pork rinds– ½ cup grated parmesan cheese– avocado oil or ghee for frying– 2 cups low sugar marinara sauce or keto pizza sauce– 1 cup shredded parmesan cheese
1. Preheat oven to 400 degrees. To get thinner cuts of thighs, place the thigh in a ziploc bag or between two pieces of plastic wrap or parchment paper. Using a mallet or rolling pin, pound the meat until the chicken is ¼ inch thick.
2. Place almond flour in a shallow dish. Place eggs in a second shallow dish and beat. Place ground pork rinds and grated parmesan cheese in the third shallow dish and mix until combined.
3. Season each chicken thigh with salt and pepper. Dip a piece in almond flour to evenly coat with a light dusting of flour.4. Dip the floured chicken thigh in the egg mixture.5. Finally dip the chicken in the pork rind and parmesan cheese mixture to evenly coat.
7. Fry chicken in avocado oil. 8. To a large casserole dish, add a thin layer of marinara sauce to the bottom. Sprinkle ⅓ the parmesan cheese over sauce. Place half of the breaded chicken thighs over the parmesan cheese layer and top with half of the mozzarella slices. Spoon half of the marinara sauce on the mozzarella layer and sprinkle with another third of the parmesan cheese. Repeat.