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  • Writer's pictureLisa Jarvis

Low Carb Oven Fried Chicken

Who doesn’t love fried chicken? Well you can enjoy it without all the carbs! Try this delicious “fried” chicken breaded with crushed pork rinds and cooked in the oven! Yes I said pork rinds! I promise you, you’ll never know it’s pork rinds. I’m

not a fan of pork rinds, but I have to tell you.. they made a great “breading“ for the chicken! I used a Korean kimchi bbq flavored kind , but you can use your favorite brand. It was simple and a great way to enjoy crispy fried chicken without all the carbs.

Here‘s what you need; (4 servings)

4 boneless skinless chicken breasts

1 T canola oil

1 egg beaten

salt to taste

1 3-4 oz bag of pork rinds ( I used bbq)

Preheat the oven to 425. Spread a baking sheet with 1 T of canola oil . Pound the chicken breasts out to about 1/2 inch thickness. Place the beaten egg in a shallow bowl and salt a little. Place the bag of pork rinds in a food processor and pulse until it is fine crumbs. Place the crumbs in another shallow bowl. Dip each chicken breast in the egg and then in the crumbs, coating both sides. Place them on the baking sheet. Cook at 425 for 10 minutes on each side then broil on high for one minute. Be sure the chicken has reached an internal temperature of 165. Serve immediately! This was delicious!

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