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Nutrition Facts
Serving Size 167 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 520 mg 22%
Total Carbohydrate 14 g 5%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 33 g
Vitamin A 6% Iron 10%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Chicken with Lime & Butter Pan Sauce

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb boneless skinless chicken thighs
1 cup(s) plain Greek yogurt
1 sleeve of Hill Country Fare Unsalted Crackers, about 30-40 crackers
1 Tsp cumin
1 Tsp smoked paprika
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp cracked black pepper
1/4 cup(s) avocado oil
1/3 cup(s) limes, juiced
1 Tbsp shallots, minced
1/3 cup(s) chicken stock
2 Tbsp unsalted butter
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In a bowl combine thighs with yogurt and mix to coat chicken thoroughly. Allow to sit 15 minutes.
In a food processor combine crackers, cumin, paprika, garlic, salt and pepper. Pulse to make breadcrumbs and pour into a shallow dish for dredging chicken.
Dredge thighs into crumb mixture and coat each piece completely. Set breaded pieces on a sheet pan lined with parchment paper.
In a large nonstick skillet set to medium-high heat, add oil, and pan fry each thigh 4 to 6 minutes a side or until internal temperature reaches 170ºF. Once thighs are fully cooked remove to a serving plate and turn heat down to low.
Add in lime juice, shallots and stock, bring heat up so sauce reaches a simmer and cook 3 to 4 minutes until sauce is reduced slightly.
Turn heat off and whisk in butter until just melted and pour sauce over chicken and serve.


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