½ cup ranch dressing, homemade (here) or store-
bought
¼ cup grated Parmesan cheese
parmesan topping
½ cup pork dust (or blanched almond flour if not nut-
sensitive)
⅓ cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
1 cup shredded provolone cheese
- Combine the ingredients for the marinade in a
shallow dish. Add the chicken thighs and stir well to
coat. Cover and let marinate in the refrigerator for 1
hour or overnight. - Preheat the broiler. Remove the chicken from the
marinade, pat dry, and season on all sides with salt and
pepper; discard the marinade. Heat the coconut oil in a
large cast-iron skillet over medium-high heat, then add
the chicken and sauté for 3 minutes. Flip and cook for
another 3 to 5 minutes, until the chicken is cooked
through and no longer pink. - Meanwhile, make the Parmesan sauce: Place ½
cup of ranch dressing and ¼ cup of Parmesan cheese in
a small bowl and stir well to combine. - Prepare the Parmesan topping by placing the