I love me some fried chicken. I discovered not too long ago that you can use ground pork rinds as a breading instead of bread crumbs or flour to minimize carbs. The wonderful thing is, the fat from the rinds keeps the meat succulent and juicy, and no extra oil or butter is needed. These oven-fried split chicken breasts and a side of broccoli were just the ticket for a no-fuss Monday dinner.
Low-Carb Oven Fried Chicken Breast
2 6-8 oz split chicken breasts, rinsed and patted dry
1 1/2 cups ground pork rinds (can grind in food processor), seasoned with 1/2 T ground red pepper and 1/2 t Lawry's low-sodium seasoning
pepper to taste
~ Preheat oven to 425 degrees. Line a baking sheet with foil.
~ Sprinkle chicken liberally with pepper. Roll chicken in the ground rinds and press gently but firmly so that the rinds adhere to the chicken skin. Be sure all sides are covered, and roll the chicken in the ground rinds a second time if needed. I like a lot of coating, so I rolled and pressed as much as I could so that the chicken breast was covered in yumminess!
~ Bake chicken for 40 minutes, then carefully turn and let cook 10 minutes more.
~ Serve with your favorite veggie, hot sauce, and sweet tea! :-)