I decided to give pork rinds another shot for fried chicken and fully expected a soggy wreck in my fry pan. Before starting, I wanted to make sure that my oil was hot and my heavy cream to eggs ration was in favor of the eggs. Viva la eggs! 😬
I also decided to not use someone else’s recipe, even after going over dozens of great looking recipes this past weekend. In the end I decided to keep it simple with just a few ingredients and crossed my fingers for luck!
You can decide what seasonings you want to use. Since this is not a dairy free recipe, because I used parmesan cheese in the coating, the salt was omitted.
What you’ll need:
2-3 pounds of thawed boneless, skinless chicken(this is what I used, you can use bone in and with skin…you do you)
14 oz pork rinds, finely ground
3 extra large eggs + 4 egg yolks(the extra egg yolks are optional but they did come in handy)
1/2 c heavy cream
2 Tblsp dried parsley
1 tblsp Spanish Paprika
1 1/2 c parmesan cheese(powdery version from Kraft)
Oil or lard for frying
In large fry skillet add enough oil or lard for frying and begin to heat it up.
Fill up your food processor(or blender) and grind down the pork rinds into a fine texture. This may take two to three rounds. Be sure to remove the hard bits that refuse to break down. Pour into your dredge pan until your pork rind container is almost empty. Add parmesan cheese, your seasonings of choice, and combine.
Whisk together eggs and add heavy cream.
Filet thawed chicken into desired portions. I personally like to filet halved chicken breasts. Place pieces into a colander lined glass bowl(basically place a metal colander in a glass bowl. This will help to keep the chicken from sitting in it’s own juice.)
Once oil is hot, add some chicken to the egg wash letting the excess drip off and place in the pork rind coating. Using your hands coat the chicken making sure to press the coating into the chicken. Add no more than four to five pieces into your hot oil. Keeping the center open. Fry till golden brown on both sides. Repeat till all the chicken is cooked up.
Place finished pieces on a plate and serve with your favorite mayonnaise base sauce, veggies, salad, etc.
Nutritional Info(according to MyFitnessPal)
Yields 38 pieces
Net Carbs: 0.2g
The coating stayed on, crisped up nicely, and the chicken was still tender and juicy! Served it up country style green beans and my homemade remoulade sauce. It’s definitely a keeper! Hope you enjoy.
(If you have any questions, please feel free to ask.)