One of the tastiest keto dishes, especially for a guy like me, who loves his fried chicken! Pork Skin Fried Chicken!
The preparation : 12 ounces chicken breast, cut in half
½ cup crushed pork rinds
1/3 cup shredded Parmesan cheese
1 large egg
1 teaspoon pepper
1 ½ tablespoons olive oil
1 tablespoon coconut oil
The cooking :
Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
In a bowl, put your pork rind crumbs, 1/3 cup Parmesan 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. You 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 with salad, broccoli or cauliflower! I mixed mine with ranch and buffalo dressing, absolutely delicious!