Gluten-free crackers and dried sea vegetables give ordinary boneless, skinless chicken thighs extraordinary flavor! Bursting with flavor and easy to make, kids and adults will love this crunchy cracker chicken. Full of protein from chicken and chlorophyll from sea vegetables, this dish could be a main meal or served with a side of cauliflower mashed potatoes or blanched green beans.
Makes 4 servings
5 large pasture-raised, organic eggs
½ box (~3 oz) Mary’s Gone Crackers
2 Tbs dried sea vegetables, finely- chopped
1lb organic chicken thighs, boneless,
2-4 Tbs avocado oil
Preheat oven to 450°F.
Whisk eggs in small bowl. Transfer to a shallow dish. Set aside.
In a small food processor, add crackers and sea vegetables. Process until ground. (You can also use a coffee grinder, processing in multiple small batches.) Add ground crackers and sea vegetables to a shallow dish. Set aside.
Pat chicken dry and cut into small pieces about 4-inches long, 2-inches wide.
Using a fork, dip chicken pieces first into egg mixture until well coated, then into cracker mixture until entire surface area on both sides is covered. Continue until chicken pieces are all coated.
Heat 2 Tbs oil in a 12-inch skillet over medium-high heat.
Sear each chicken piece about 3-4 minutes per side. (Cracker coating should be browned, but not burned.) Remove from skillet. Add more oil and cook remaining chicken pieces.
Once all chicken pieces have been seared, transfer to an unlined baking sheet and bake in oven 15-20 minutes, until fully cooked (165°F internal temperature).