Smothered Fried Cabin Chicken

PREP TIME: 10 minutes

COOK TIME: About 10 minutes

YIELD: 4 servings

INGREDIENTS:

• 4 boneless, skinless chicken thighs
• Fine sea salt and ground black pepper
• 2 large eggs
• ½ cup pork dust or powdered pork rinds
• ½ cup powdered Parmesan cheese
• 2 strips bacon, diced
• 1 cup shredded sharp cheddar cheese (omit for dairy-free)
• ¼ cup diced tomatoes
• 2 cups leafy salad greens mix, such as mesclun
• 1 lemon, quartered
• ¼ cup ranch dressing, homemade or store-bought
• Sliced green onions, for garnish

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Place the chicken thighs between two pieces of parchment paper and pound gently with a rolling pin or meat tenderizer until the chicken is about ¼ inch thick. Season both sides with salt and pepper.
3. Beat the eggs in a shallow bowl. Add 1 tablespoon of water and season with a pinch of salt and pepper. In another shallow bowl, combine the pork dust and Parmesan cheese.
4. Dredge each chicken thigh in the beaten eggs, allowing excess to drip off, then press both sides of the chicken into the pork dust mixture.
5. In a large cast-iron skillet over medium-high heat, fry the diced bacon for about 4 minutes, stirring, until crisp. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the skillet.
6. If needed, add a tablespoon or two of avocado oil or coconut oil to the skillet for frying. Once hot, sear the breaded chicken thighs until golden brown on one side, about 2 minutes. Flip and sear until golden brown on the other side, about another 2 minutes. Remove the skillet from the heat. Top the fried chicken with shredded cheese, fried bacon, and diced tomatoes. Place in the oven for 3 minutes or until the cheese is melted.
7. Meanwhile, make the salad by cleaning and roughly chopping the salad greens.
8. Divide the smothered chicken and salad among four plates. Squeeze a lemon quarter over each portion of chicken and salad. Drizzle with ranch dressing and garnish with sliced green onions.
9. Store any extra chicken and salad in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.