Low Carb Fried Chicken

Yep. You read that right. This turned out SO amazing. It was actually the brainchild of my husband and son while I was at work. The key is using a thermometer for use to check your oil temperature, but also the internal temperature of the chicken. Grab your favorite bone, skin on chicken, and go to town! I like to use the digital thermometers with the wireless probe, or the probe that is connected with a wire to the digital reader. You want your oil to stay at 350 degrees, so you might need to continuously adjust your burner over time. Remove the chicken once it reaches 155-160 so that it can continue to reach 165 while cooling.

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Ingredients:

  • 1 egg, beaten
  • 6 pieces bone-in, skin on dark meat chicken (haven’t tried with white meat yet, but confident it would work).
  • 1 bag pork rinds
  • salt and pepper
  • avocado oil or lard

Method:

In a cast iron skillet, heat about 1/2 inch of oil (this will depend on how wide the base of your skillet is (or dutch oven). Heat the oil to 350 degrees.  Pulse the pork rinds until they are the consistency of breadcrumbs. Pat the chicken dry. Season with salt and pepper. Dip into the egg and then into the pork rind breadcrumbs. If the oil has reached 350 degrees, gently place the chicken into the oil. Cook on each side for around 5 minutes. Check the oil temperature frequently to be sure it is staying around 350 degrees (to avoid burning). Continue turning the chicken ever few minutes until the internal temperature of the chicken reaches 155-160. Remove to paper towels once it is up to temperature and allow to cool a bit. Enjoy!

 

 

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