Low Carb Breaded Chicken

[Schlep]

If you like breaded chicken baked or fried but want to keep your carbs low try this.

Instead of bread crumbs try taking pork rines and crush them until they are fine and then dip your chicken and egg the way you would with bread crumbs.

You will not notice any taste difference as you cannot taste the pork rines..

[Pote05]

The way I make it......


2ea 3-lb fryer-broiler, cut in portion-size pieces... Or do like I do, use Breast & Thighs I get in the bulk size package at the store....

1 tsp. salt
1/2 tsp pepper

2 cups ground pork rinds, season with what ever seasoning you like. I use Cajun & Garlic Powder to add more flavor... Sometimes I ground up some almonds and add to it also...

2 eggs, beaten until lemon yellow
2 Tbsp. half & half
1/4 lb. butter

Wash chicken and wipe dry with paper towels. Using rolling pin or food processor, reduce the pork skins to very fine crumbs. Combine salt, pepper and pork rind crumbs and mix well. Combine the eggs and 2 Tbsp. of half & half. Dip each piece of chicken into the egg mixture, then in the pork rind crumbs. Be sure each piece is well-coated. Melt the butter in a large skillet. Add chicken and saute until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour or until chicken is well done


Add some Hot sauce to the chicken when its done with some Mashed Garlic Caulifower..... You have you some good eating!!

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter