Keto Fried Chicken

Okay y’all, today’s post is another recipe; and to make it even better….it’s a Keto recipe! Now some of you might be asking, what’s Keto? No worries, I’ll explain it in a little more detail in next week’s post, but really quickly it’s an extremely low carb WOE (way of eating). The point behind it being that by restricting carbs, your body switches from burning glycogen for fuel, to fat. Say what?! I know right, super exciting!!! But, more on that next week, I promise.

For today’s recipe, we’re making fried chicken. And c’mon, who doesn’t love fried chicken??!

Ingredients

4 pounds chicken (I used sliced chicken breasts)
3 eggs
2 cups pork rinds, smashed into breadcrumb-like texture (you want 2 cups when you’re done smashing them)
1/3 cup Parmesan
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
Coconut oil

First, crush pork rinds and combine with Parmesan, paprika, garlic, onion powder, salt and pepper. Next, crack the eggs into a bowl and whisk well. Once you’ve got your pork rind crumb mixture and your eggs ready, it’s time to heat the oil.

    
In a large skillet, heat coconut oil on stove over medium heat (you’ll want to have about a quarter inch of oil covering the entire pan bottom AT ALL TIMES). Once the oil is hot, dredge your chicken in the egg mixture and then into the pork rind mixture. When it’s coated to your liking, carefully place the chicken into the skillet of hot oil. Cooking times will vary depending on what cut of chicken you use, and whether or not you use bone in chicken. Like I mentioned above, I used sliced chicken breast; they cooked in about a minute to a minute and a half per side. Just be careful not to overcook it as the chicken will become dry and tough.

Once it’s golden brown, remove from pan onto a plate or platter covered with paper towels to pull out extra grease and keep it crispy. I served mine with cauliflower “potato” salad (a potato salad made with cauliflower instead of potatoes) and it was delish!! Enjoy!!