Who says you can't have fried chicken while eating low carb?! Not me! I was really surprised at how amazing this recipe turned out. I was expecting it to be gooey or not have a lot of flavor. Boy, was I wrong! The chicken had a really good crunchy texture and the seasonings are to die for.
What you need:
1 or 2 lbs boneless/skinless chicken breasts (cut into fingers)
For the breading:
1 Bag of pork rinds (I used plain, but BBQ will work also)
1/4 Cup Shredded Parmesan cheese
Garlic powder (to taste)
Onion powder (to taste)
Paprika (to taste)
In a food processor or blender, add the pork rinds, Parm and seasonings then pulverize. Set aside.
Beat the eggs well, in a bowl. Set aside.
Melt equal parts olive oil and coconut oil in a non stick pan over med-hi heat. (I set my stove to 6 and it was perfect)
Now you're ready to bread the chicken. Make sure you have pounded your chicken cutlets fairly thin, so they will cook faster, then dip the chicken into the egg wash, then into the pork rind mixture. Do this step twice to ensure a good, crispy breading on your chicken.
Fry each piece of chicken about 6 or so minutes per side, until it reads 160 on a meat thermometer. Due to serving pink chicken to my husband more than once (or Thrice), I now am really weird about measuring the temp, so I make sure I check every meat, every time.
Note: If you like a spicier version, you can add some cayenne pepper to the pork rind breading when you pulverize it. (and Blue Cheese is only 2 carbs per 2 Tbsp)
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