Oven-Fried Chicken

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Oven-Fried Chicken

Please forgive the knife slits in the thighs in my pic.  They were so large I had to double check to be sure they were done.  This Induction friendly recipe is one of the many low-carb ways I like to bake chicken now. This recipe reminds me a little of the KFC Chicken “original recipe” with all the herbs and spices.  Cooking chicken in crushed pork rinds is actually not that unique in the low-carb community.  But I wanted to post it for those NEW to low-carb eating.  The flavor of this chicken coating changes depending on what spices you use.  For those not so fond of pork rinds, the Parmesan and spices are pretty much in the “driver’s seat” flavor-wise in this dish.  :)

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3 chicken thighs

3 chicken drumsticks

1/4 c. unsalted butter (or you can use homemade mayonnaise)

½ c. grated Parmesan cheese

2 T. Ranch dressing powder, spices of your choice, or my Seafood Spice Blend

2 T. parsley, chopped very fine

1/8 tsp. black pepper

¼ c. plain pork rinds, crushed fine

DIRECTIONS: Preheat oven to 350º. Melt butter in microwaveable bowl.  In a separate container, mix all dry ingredients.  Dip each piece of chicken into butter, rolling to completely cover.  Then roll in the dry coating mix to cover on all sides.  Place on foil covered baking sheet.  DO NOT USE A SILICONE SHEET OR IT WILL INHIBIT BROWNING AND CRISPNESS.  Bake at 350º for 1 hour.  If exceptionally large thighs, check for doneness with a knife, right next to the bone.  Add more cooking time if needed.  Serve at once with your favorite side dishes.

NUTRITIONAL INFO: Makes 3 servings, each contains:

579 calories

4.7 g  fat

1.4 g  carbs

.07 g  fiber

1.33 g  NET CARBS

47 g  protein

1000 mg sodium (leave out the Ranch powder for lower sodium)

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39 comments on “Oven-Fried Chicken

  1. Your FB introduction says not to exclude the “whey protein.”. I do not see whey protein listed in the recipe ingredients…just the pork rinds. Am I missing something because I’d like to try this recipe. Please advise.

    • Pork rinds are amazingly versatile. I’ce even put them into a cinnamon-crumb topping and crust for a cheesecake! And a similar topping for jicama “apple” crisp and eve my husband couldn’t tell they were in there. :)

    • Thanks for this one – sounds great! However, for those of us who live in other countries and have NO IDEA of what constitutes half a stick of butter (how big is a stick? 250g? 500g?) please could you be a little more precise? Thanks!

      • A half stick of butter is 1/8 lb. or 1/4 cup (4 Tbsp.). Does that help? Most days I can’t think beyond the end of my nose, much less globally. Sorry to be so short-sighted. :)

    • Anything else will render a chicken less crispy, Nahdiyah. But you can use some sort of nut meal or finely ground unsweetened coconut. I can’t think of anything else to use that isn’t high in carbs. But the results, although it may cook right, truly will be very different from my results, mainly less crispy.

  2. This is amazing! The best low carb breading ever! Made daikon oven fries with the same breading as a side. Thank you so much for sharing!

    • Isn’t that a marvelous coating? Haven’t had success with any other low-carb coatings. This one just keeps on delivering, no matter what I try it on. Your daikon sure sounds good, too! I’ll have to TRY it sometime! Glad you enjoyed this, Christin!

  3. Well I think I’ll cave in and try the pork rinds! In the past I’ve avoided all recipes with them. I like to make fried chicken with a whole cut up chicken, would there be a reason I shouldn’t use breasts or wings? It looks delicious!

    • Whole, cut-up chicken is what you see in that picture. I leave no pieces out. I found all pieces cooked pretty evenly, but did remove the wings from the over a little early, as those are so small they cook the fastest Hope you like this, Mindy!.

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