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Carnivore

Crispy Chicken Thighs with Creamy Butter Egg Sauce

Juicy chicken thighs rendered to a perfect golden-crisp finish, sliced and served with a quick warm egg yolk and butter emulsion.

By KetovoreAppNo ratings yet
Crispy Chicken Thighs with Creamy Butter Egg Sauce
0g
net carbs
55g
protein
68g
fat
820
kcal
The keto read
0g net carbs per serving

Juicy chicken thighs rendered to a perfect golden-crisp finish, sliced and served with a quick warm egg yolk and butter emulsion.

Ingredients

1 servings
Chicken
Chicken thighs, skin-on boneless300 g
Sea salt1 tsp
Butter Sauce
Butter30 g
Egg yolk1 pc
Water1 tbsp

Method

Chicken
1
Pat the chicken thigh skin dry with a paper towel and season all sides with salt. Place the chicken skin-side down in a cold skillet, then turn the heat to medium-high. Cook undisturbed for 8 to 10 minutes to render the fat and achieve a very crispy skin. Flip and cook the other side for 3 minutes until cooked through. Remove chicken to rest, then slice into thick strips.
Butter Sauce
2
Pour off most of the rendered chicken fat from the pan, leaving about 1 tablespoon. Turn off the heat completely. Whisk in the butter, water, and egg yolk rapidly into the warm pan off the heat, stirring continuously until the mixture thickens into a creamy, smooth sauce. Season with a pinch of salt.
Plate
3
Arrange the sliced crispy chicken thighs in a shallow bowl and pour the warm butter-egg sauce directly over the meat.
The keto read

Why this lands at 0g net carbs

Built almost entirely from animal foods — no sugar, starch, or high-carb plants — so the carb count stays effectively at zero. With 55g protein and 68g fat per serving, it reads as a clean carnivore plate.

Common questions

Is Crispy Chicken Thighs with Creamy Butter Egg Sauce keto?
Crispy Chicken Thighs with Creamy Butter Egg Sauce has 0g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Crispy Chicken Thighs with Creamy Butter Egg Sauce?
820 calories, 55g protein, 68g fat, and 0g net carbs per serving.

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