If you are eating low-carb, you may want all the flavor and crunch of friend chicken without the carbohydrates in the traditional breading. Because they have no carbohydrates, pork rinds can easily stand in for bread crumbs to coat your chicken. Not only do they provide the crunch of traditional carbohydrate-based breading, they also provide additional protein. You can find pork rinds in the snack food section of most grocery stores. Use the big, puffy snacks labeled “pork rinds,” not the harder and more compact pork cracklins.
Step 1
Crush the pork rinds in the blender or food processor until they form a coarse powder. They should have the texture of breadcrumbs.
Step 2
Pour the crushed rinds into a large plastic bag. Add salt, pepper and spices or seasonings, if desired.
Step 3
Crack the eggs into a large bowl. Add the milk, and whisk them until well blended.
Step 4
Dip a piece of chicken into the egg mixture. Drop the chicken into the bag of pork rinds, and shake the bag until the piece is covered.
Step 5
Transfer the chicken to a plate. Repeat Step 4 with the rest of the chicken.
Step 6
Bake or fry the chicken as you normally would.
Things You'll Need
- 2-oz. bag pork rinds
- Blender or food processor
- Large plastic bag
- Spices, to taste
- Large bowl
- 2 egg
- 2 tbsp. milk
- Wire whisk
References
- “On Cooking: A Textbook of Culinary Fundamentals (5th Edition)”; Sarah R. Labensky, et al.; 2010
- “Culinary Arts Principles and Applications”; Michael J. McGreal; 2008
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