No carbs, all flavor
I LOVE fried chicken. Like, rubitallovermyface kinda LOVE fried chicken. Problem is, breadcrumbs aggravate my gluten allergy and they are not a friend to my low-carb diet. Low-carbing keeps me in my skinny jeans, but a girl’s gotta eat fried chicken! So, after much experimenting, I found the combo of pork rinds and parmesan creates a crunchy, savory crust that mimics even the best breadcrumbs. At a farmers market here in Atlanta (Buford Farmers Market) they make their own pork rinds. Ah-mazing. But grabbing a bag at the gas station will work just fine. While I was at Citgo shopping for rinds, I was also able to pick up JP’s favorite shirt. That’s right– dinner ingredients and man fashion. Tasty on both counts, haaaaaaay! There’s my handsome man rocking some gas station threads on New Year’s Eve…He’s so yummy.
I digress.
Gas station fashion
Ingredients
- 1 pound of skinless, boneless breasts
- 2 cups pork rinds
- 1/2 cup fresh parmesan grated fine
- 1 tsp parsley
- 1 tsp garlic powder
- 2 eggs
- 1Tbsp butter
- 1Tbsp olive oil
Instructions
- Preheat oven to 375°F . Beat eggs together and set aside for egg wash.
- Grind pork rinds in the food processor until they are fine crumbs. Grate fresh parmesan and combine with pork rinds, parsley and garlic powder.
- Dredge chicken in egg wash and then in pork rind/parmesan mixture. Coat thoroughly!
- Heat large frying pan with butter and oil on medium/high heat. When butter is bubbling, add chicken breasts to pan and sear for 2 minutes.
- Flip and cook for 2 minutes.
- Turn over again and cook for 2 minutes. One last turn for 2 minutes-- so breasts have cooked for 8 minutes.
- Transfer breasts to oven and finish cooking for 5-7 minutes or until cooked through.
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