For those following a ketogenic lifestyle, cravings for familiar comfort foods can be a challenge. This recipe for keto chicken with pork rind coating offers a satisfying solution, delivering a crispy, crunchy texture reminiscent of traditional fried chicken without the carbs. It's a great way to enjoy a childhood favorite while staying true to your dietary goals.
Why Pork Rinds?
Pork rinds, also known as pork chicharrones, are fried pork skins and a surprisingly versatile ingredient in keto cooking. They are naturally low in carbohydrates and high in fat, making them an ideal alternative to breadcrumbs in coatings and breadings. When crushed, pork rinds provide a crispy texture and a savory flavor that complements chicken perfectly.
Ingredients and Preparation
This recipe uses simple ingredients and is ready in about an hour. You'll need:
- Chicken tenders (or chicken breast cut into pieces)
- Plain pork rinds
- Eggs
- Parmesan cheese
- Spices: black pepper, garlic powder, paprika, and dried thyme (or chili powder)
- Pickle juice (optional, for brining)
- Olive oil and coconut oil (for pan-frying)
Preparing the Chicken
- Brining (Optional): For extra flavor and moisture, marinate the chicken tenders in pickle juice. Place the chicken in a bowl and cover completely with pickle juice. Refrigerate for at least 3 hours, or preferably overnight. Rinse the chicken with cold water and pat dry with paper towels before proceeding.
- Crush the Pork Rinds: The key to a crispy coating is finely crushed pork rinds. You can use a food processor to pulse the pork rinds into panko-style crumbs. Alternatively, place them in a resealable bag and crush them with a rolling pin. While the rolling pin method may result in slightly larger crumbs, many find that those larger crumbs add to the texture. Avoid using a food processor, as having some larger crumbs will add to the texture.
- Season the Pork Rinds: In a shallow bowl, combine the crushed pork rinds with parmesan cheese, black pepper, garlic powder, paprika, and dried thyme (or chili powder). Divide the mixture between two shallow bowls.
- Egg Wash: In another shallow bowl, whisk the eggs (and heavy whipping cream).
- Coat the Chicken: Dip each chicken piece in the egg mixture, then dredge it in the crushed pork rinds, ensuring it's fully coated. Press the breading onto the chicken to help it adhere. It's effective to do a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds
Cooking Methods
There are several ways to cook your keto chicken with pork rind coating: baking, air frying, and pan-frying.
Baking
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and grease it with a roasting rack for easy cleanup.
- Arrange Chicken: Place the coated chicken pieces on the prepared rack. Focus on coating mostly the tops of the chicken pieces - the bottoms will become slightly soggy anyway.
- Bake: Bake the chicken in the preheated oven until the tops are golden brown and crispy and the insides are fully cooked to 165°F (74°C). This usually takes 40-45 minutes, depending on the thickness of the chicken.
Air Frying
- Preheat Air Fryer: Preheat your air fryer to 375°F (190°C).
- Arrange Chicken: Place the coated chicken pieces in the air fryer basket in a single layer.
- Air Fry: Cook for 25-30 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy.
Pan-Frying
- Heat Oil: Heat extra virgin olive oil and coconut oil in a skillet or frying pan on medium-high heat. The oil is ready when it starts to have a marbled appearance.
- Sear Chicken: Place chicken breasts in the heated skillet. Allow chicken breast to really sear before turning them over. This will take about 4 to 6 minutes and you will see a great golden brown appearance.
- Cook Through: Turn chicken breasts over and cover your pan with a lid. Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
Serving and Enjoying
Serve the keto chicken immediately while it's hot and crispy. It's delicious on its own or with a keto-friendly dipping sauce.
Read also: Easy Low-Carb Cheese Crackers
Dipping Sauce Options
Most store-bought sauces are loaded with sugar, so read labels carefully or opt to make your own. Here are some keto-friendly options:
- Ranch dressing with hot sauce
- Sugar-free BBQ sauce
- Avocado crema
- Garlic aioli
Tips and Considerations
- Pork Rind Selection: Use plain pork rinds with minimal ingredients (pork skins and salt). Flavored pork rinds can be used, but they will alter the taste of the chicken.
- Salt: Pork rinds are naturally salty, so there's usually no need to add extra salt to the recipe.
- Coating Thickness: A light coating of pork rinds is sufficient. Focus on coating the tops of the chicken pieces, as the bottoms may become slightly soggy during cooking.
- Freshness: This dish is best enjoyed fresh. The coating tends to lose its crispness over time.
- Leftovers: Store leftovers in the refrigerator in an airtight container lined with paper towels for up to 4 days. Reheat in a 350°F (175°C) oven for best results.
Variations
- Spicy Chicken: Add a pinch of chili powder or cayenne pepper to the pork rind mixture for a spicy kick.
- Cheesy Chicken: Mix in some shredded cheddar or mozzarella cheese with the pork rinds for a cheesier flavor.
- Herb Chicken: Use a variety of fresh or dried herbs, such as rosemary, thyme, or oregano, in the pork rind mixture.
- Coconut-Almond Coating: For an alternative coating option, you can combine coconut flour with almond flour and parmesan cheese. This will add a touch of sweetness and provide a slightly different texture.
Read also: Keto Calorie Counting: A Detailed Guide
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