Happy Monday! I’m not going to force you to read or scroll through a long post before you get to the recipe (this time), but doesn’t that chicken look GREAT? I’m here to tell you, that it absolutely was! I’m sure you already know that breading chicken with crushed pork skins is definitely not a new idea. Honestly, I wasn’t sure if it sounded so great, but once I found myself thinking about “regular” fried chicken, I knew I had to give it a try. I’m not much of a recipe follower, and there are so many different ways to cook this. For me, cooking chicken in coconut oil on my electric griddle is the easiest way to go for guaranteed delicious, juicy chicken. So why not just do that with this?
I also really love boneless, skinless chicken. But on the ketogenic diet, we know it would be better if I preferred bone-in chicken with the skin on, so I would be getting in those healthy fats. Using the coconut oil to “fry” my chicken allows me to continue using the same chicken that I’ve always loved AND stick to my macros, while also adding that faint-but-delicious coconut flavor. Rolling the chicken around in crushed Pork Skins is just the icing on the Keto CAKE. (That cake is made with almond flour, I’m sure).
I said I wouldn’t jabber too much on this one, so let’s get to the recipe.
KETO “Fried” Chicken
Servings: 4
Ingredients
2 Boneless, Skinless
Chicken Breasts
1-1/2 oz Pork Skins
2 Eggs, beaten
Lawry’s Seasoned Salt and Black Pepper, to taste
2 tbsp Coconut Oil
Instructions
Pre-heat an electric griddle or frying pan to 325-350 degrees. With your knife, begin by removing the tenders from the chicken breasts. Save these for another recipe. Slice the chicken breasts in half, making cutlets. Season the chicken cutlets with the seasoned salt and black pepper. Crush the pork skins to use as “breader.” There are many ways to do this, the easiest way I’ve found is to just crush them in the bag. (Make sure to let some air out first.) Transfer the crushed skins to a dish. Heat 1 tbsp of the coconut oil on your electric griddle. As soon as the griddle is sizzling, begin prepping the chicken. Start by dipping the seasoned chicken breast into the beaten egg, then laying the cutlet in the pork skins, turning once to coat both sides. Place on the hot, oiled griddle. Do this until all of the chicken cutlets are on the griddle. Cook 5-7 minutes, then flip. Add the other tbsp of coconut oil to the griddle, and cook this side another 5-7 minutes, or longer, depending on the size of your chicken breasts. Transfer to a paper-towel lined plate, or a rack, and let cool slightly before serving. Enjoy!
This recipe is approximately 256 calories per serving, <1g carbs, 14.9g fat, and 30.7g protein.
**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.
THE JONES FAMILY 