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. :)
Many more delicious low-carb recipes can be at your fingertips with your very own copy of Jennifer Eloff and friends latest 5-violume set of cookbooks LOW CARBING AMONG FRIENDS. Click the link to see a preview of recipes you’ll find there. The team consists of Jennifer, George Stella, well-known to the low-carb community, and several other popular low-carb food bloggers. Together they have brought a bushel of creative dishes for you to try. Order yours (available individually or as a set) today at Amazon or here. They’re selling fast, so don’t miss out!
3 chicken thighs
3 chicken drumsticks
1/4 c. unsalted butter (or you can use homemade mayonnaise)
½ c. grated Parmesan cheese
2 T. parsley, chopped very fine
1/8 tsp. black pepper
¼ c. finely crushed plain pork rinds
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:
40.7 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)