Low Carb Crispy Fried Chicken
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 95.7
- Total Fat: 4.6 g
- Cholesterol: 31.8 mg
- Sodium: 130.7 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 13.6 g
View full nutritional breakdown of Low Carb Crispy Fried Chicken calories by ingredient
Introduction
Use pork rinds to get the low carb crispy coating! Use pork rinds to get the low carb crispy coating!Number of Servings: 10
Ingredients
-
2 serving UTZ - Pork Rinds
.35 cup Parmesan Cheese, grated
1 serving Egg white, large
1.5 tbsp Extra Virgin Olive Oil
16 oz Chicken Breast Tenders; Just Bare Chicken
Tips
Cutting the breasts into tenders helps the chicken to cook faster! But adds more coating on each...
Directions
Crush up your pork rinds in a Ziploc bag.
In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
In another bowl, crack an egg and scramble it well.
Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We're doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
Once the oil is hot, place your chicken inside. DON'T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
Let your chicken cook until it's just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center - but this is completely up to your own preferences.
Serve this up with your favorite sides and enjoy.
Serving Size: Makes about 10 breast tenders
Number of Servings: 10
Recipe submitted by SparkPeople user FATBEGONE7913.
In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
In another bowl, crack an egg and scramble it well.
Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We're doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
Once the oil is hot, place your chicken inside. DON'T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
Let your chicken cook until it's just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center - but this is completely up to your own preferences.
Serve this up with your favorite sides and enjoy.
Serving Size: Makes about 10 breast tenders
Number of Servings: 10
Recipe submitted by SparkPeople user FATBEGONE7913.