Pork-Rind Crusted Fried Chicken
Fried chicken coated in crushed pork rinds and Parmesan for a crunchy, flavorful crust.
Ingredients
For the Chicken:
2 lbs chicken thighs or drumsticks (bone-in, skin-on for best flavor)
2 cups pork rinds, finely crushed (to breadcrumb consistency)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
For the Coating:
2 large eggs
2 Tbsp heavy cream
For Frying:
½ cup tallow, lard, or avocado oil (enough for shallow frying in a cast iron skillet)
Optional Garnish
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, serves 6)
Protein: 40g
Fat: 44g
Carbs: 1g
Preparation
In a food processor or by hand, crush pork rinds into fine crumbs. Mix with Parmesan, garlic powder, paprika, onion powder, cayenne, salt, and pepper. Place in a shallow bowl.
In another bowl, whisk eggs and heavy cream until smooth.
Pat chicken dry with paper towels. Dip each piece into egg wash, then press into pork-rind mixture, coating evenly on all sides.
Heat tallow (or oil) in a cast iron skillet over medium heat until hot (about 350°F). Fry chicken in batches, 6–8 minutes per side, until golden brown and internal temp reaches 165°F.
Place fried chicken on a wire rack or paper towels to drain excess oil.
Garnish with parsley and lemon wedges. Serve hot and crispy.
30# DB - 9 - 12 - 10
My hurt shoulder wasn’t feeling this, that said, neither was my perfectly fine shoulder 😂ðŸ˜