Oven-Fried Chicken

Click to enlarge

Click to enlarge

Please forgive the knife slits in the thighs in my pic.  They were so large I had to double check for doneness.  This Induction friendly recipe is one of the many low-carb ways I like to bake chicken now. My recipe is not that unique, but I thought I’d post it here 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 flavor “driver’s seat” of this dish.  :)

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INGREDIENTS:

3 chicken thighs

3 chicken drumsticks

½ stick 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:  http://buttoni.wordpress.com/2009/08/20/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 if sensitive and need to lower sodium)

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25 comments on “Oven-Fried Chicken

  1. 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!

  2. 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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