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 
How long would you bake if using just breasts? Like the standard ones you get prepackaged?
I just can’t really say, Brandi. Whether they are bone-in or boneless obviously makes a HUGE difference in cooking time, with boneless tending to cook pretty fast, in about 35 minutes. With today’s hormone-injected ginormous chickens, a breast can range from 5 oz. to 10 oz., which will take 45 minutes to a full hour, occasionally longer with really huge breasts. You’re just going to have to watch them while they cook and cut into them to be sure there is no pink visible if you don’t own a meat thermometer. The meat should be white but not dried out. You want an internal temp of 170º if you have a meat thermometer. If you don’t own one, you need to consider investing in one…..they’re pretty cheap, as cooking turkeys and larger pieces of meat almost requires one. 🙂
Ok, 3 questions for you. Is the ranch powder the Hidden Valley mix? Can you substitute Kraft Parmesan from the green can in place of grated? (I’m always looking for quicker/easier ways to cook). Last but certainly not least, what else you can use this coating for? It sounds really versatile. Thanks in advance!
Yes, it’s the Hidden Valley mix, because I think they have this name “Ranch Buttermilk Dressing” trademarked. Don’t think, for this reason, anyone else makes it. Yes, the canned Parm will work just fine. I see recipes for this all the time. I have used it on pork chops. Some put it into stuffings, dips, party cheese balls. I suspect there are recipes on the Hidden Valley website, too. 🙂
Can I use boneless breast?
SURE! Whatever pieces you all like will work fine. Hope you like these.
I will have to try this tonight. Sounds yummy.
Hope you enjoyed it, Teresa. 🙂
Let me know how you like it, Teresa. 🙂
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.
I posted an incorrect link to the wrong recipe. The FB link has been corrected. The Oven-Fried chicken does not have whey protein.
I bet this is good! I’ll have to try this soon. I made salmon patties using pork rinds and they were delicious!
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. 🙂
What can be used instead if pork rinds?
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.
Thank you
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!
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!.
This sounds fantastic! Are the pork rinds measured before or after crushing?
Before, Pamela. Hope you like this chicken. We sure do.
Hi, I’m not sure how you would measure pork rinds in a quarter cup before crushing. The pork rinds I get, one usually wouldn’t even fit in a 1/4 c measuring cup…am I missing something? Do you use the kind that are kind of little hard nuggets instead of the big fluffy ones? Also, do you think freezing already crushed rinds would work? I’m always throwing out stale ones! Thanks!
You don’t. They are to be measured AFTER crushing, Jaime. I avoid buying or using the small hard ones at all cost. The fluffy ones are best. I like the Utz brand in the huge plastic tub from Sams or Costco. Greatest percentage of fluffy ones in that brand of all I’ve tried. I would personally never freeze them. Think they’ll get wet from melting ice crystals when defrosted. You’d just have to freeze some to fine out.