Low-Carb/Primal “Breaded” Chicken

This isn’t a recipe, so much as a cooking pro-tip. If you’re going low-carb and/or avoiding wheat, and want the effect of breaded fried chicken, crushed pork rinds are a great substitute.

I just take the chicken, dredge it in parmesan cheese (instead of flower), then egg, then crushed pork rinds (instead of bread crumbs). Fry on fairly high heat in a good oil (I use butter)–the the result is delicious crispy fried chicken.

I’ve tried this a few times recently, and it’s awesome.

You’re welcome.

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2 Responses to “Low-Carb/Primal “Breaded” Chicken”

  1. I use crushed pork rinds in meatloaf instead of bread crumbs.

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