Oven-fried Keto-Friendly Chicken Thighs

1 pound skinless, boneless chicken thighs (preferably organic)

1 (2.5 ounce) bag pork rinds (from pork raised without antibiotics and fried in pork fat)

½ cup avocado oil, no-sugar-added mayonnaise (I use Primal Kitchen)

1 whole large egg

½ teaspoon sea salt

½ teaspoon (or to taste) fresh-ground black pepper

1 teaspoon sweet or hot paprika (can use smoked)

Place the pork rinds in a large plastic bag, remove as much air as possible and seal. Using a rolling pin or the back of an iron skillet, crush the pork rinds as much as possible (some medium-size pieces are fine). Transfer the crushed pork rinds to a medium-large mixing bowl.

To a medium mixing bowl add the egg and whisk. Add mayonnaise, salt, pepper and paprika to the egg and whisk until combined.

Place the oven rack in the center position and begin heating to 425 degrees.

While the oven heats: Using paper towels, pat each of the chicken thighs dry. Fold each thigh in half. One by one, coat the thigh's outside with the mayonnaise mixture and then coat with the crushed pork rinds (pressing them in firmly) and set onto an oven-safe wire rack.

Place the wire rack with the coated thighs onto a jelly roll pan and bake until the thighs are golden brown and the interior temperature reaches 165 degrees and is golden. Remove the pan from the oven and serve.

Make 6 pieces

SaltSense: Omitting the added salt reduces sodium per thigh to 378 milligrams.

Suggestion: Pork rinds not user-friendly? For a gluten-free, no-wheat substitute use almond flour. Other herbs and spices can be added to the mayonnaise mixture.

Nutrition values per piece: 275 calories (72 percent from fat), 22 g fat (3.7 g saturated fat), 0 g carbohydrates, 0 g sugars, 0 g fiber, 20 g protein, 126 mg cholesterol, 572 mg sodium.