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. 🙂
INGREDIENTS:
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, my Ranch Dressing Powder Blend recipe, an on-line KCF spice recipe, or my Seafood Spice Blend
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:
579 cals, 40.7g fat, 1.4g carbs, 0.07g fiber, 1.33g NET CARBS, 47g protein, 500-1000 mg sodium (depending on spice blend sodium level)
Buttoni's Low-Carb Recipes 
Can this be served cold, the next day, or do the pork rinds get damp?
I just don’t know the answer to that, Peter. I’m not fond of fried foods cold. I tend to “oven fry” just the amount of chicken or veggies I know we can fully consume at one sitting. I’ve always done that with fried foods however, even traditional fried chicken. Never much liked it cold. If any were leftover, I’d be reheating it and that would crisp it back up. Why don’t you try some and find out? Do let me know how that works out. Other readers might like to know as well. 🙂
What could be substituted for the pork rinds? I don’t eat pork so that won’t work for me.
Welcome Richard! Subbing in other things for something as CRUNCHY as pork rinds will definitely give you a less crunchy chicken “fried” chicken. That said, I certainly understand if you don’t eat pork. I know some people use a mixture of finely ground almonds or dessicated, unsweet coconut (available in Asian and Indian groceries) along with some Parmesan cheese mixed in (the kind in the green can is fine for this) in oven-baked recipes. I haven’t tried that, but it’s worth a try.
I’ll have to try this.
For deep fried chicken I’ve taken to the expensive habit of using almond flour mixed with parmesan cheese and spices. Double dip into the egg and flour, gets a nice thick crust when you deep fry. My boyfriend, who is extremely not into low-carb, loved it.
I wonder if almond flour would work for oven-fried recipes.
I haven’t used almond flour yet on chicken (just veggies). But I’ve read Paleo recipes where folks have successfully fried with almond flour coatings. I do hope you will try the finely crushed pork rinds some time, though. They render SUCH a crunchy surface it’s almost like conventional, crispy, flour-coated fried chicken like your Mom used to make! Think you might be surprised by the difference there.
Reblogged this on A Dash Of It All and commented:
An easy chicken recipe. Similar to me “feux-wings”, but in the oven.
Hey,
Neat recipe. How would you adjust it for boneless chicken?
Welcome, John! Boneless chicken will cook a bit faster. Probably only 40-45 minutes will be needed. Check smaller pieces at 30 minutes and remove until larger ones are done. Hope you like this!
Hi. I bake my boneless chicken breasts at 350F for 45 minutes.
Fixed this tonight for dinner, all huge thighs from Sam’s Club, and it was delicious. I would like to have had another piece but I was too full!
Well I’m delighted you liked it, Barb! I’m missing that and need to fix it again soon. 🙂
I think it works better if you use an egg wash instead of butter, but it’s still good stuff!
Well of course, egg wash is always an option. I’m glad you like the flavor combo on this!
i am going to try this tonight, thanks for posting!
This looks awesome, kinda like Shake N Bake! Question though, one serving has 4.7g and 47g protein, did you use skinless drumsticks and thighs?
Oh no. I find baked chicken too dry if I remove the skin. The skin bastes it with chicken fat and usually gets quite crisp. I personally LOVE the skin best. And since my hubby doesn’t so much, I get to eat all his chicken skin and crisp turkey skin, too! Mmmmm.
Oh, awesome! Thanks so much! Was craving ‘fried’ chicken!
Glad you stopped by and found it. It’s pretty tasty and I bet you like it!