Low Carb Oven Fried Chicken

I’ve been wanting to try this for a while…the only disappointment after having it for dinner last night was that I hadn’t done so sooner!

Oven Fried Chicken

Low Carb Oven Fried Chicken

  • Servings: 4-6
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8-12 pieces of dark meat chicken (thighs and/or drumsticks)
2 eggs
3 cups ground pork rinds
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons black pepper
2 tablespoons dried parsley
4 tablespoon butter


Preheat oven to 375 degrees.

  1. Rinse and pat chicken pieces dry.
  2. Whisk eggs in a bowl that will allow you to easily dip chicken pieces.
  3. In a sealable plastic bag combine pork rinds, onion powder, garlic powder, paprika, black pepper and parsley; seal and shake well to mix seasonings well.
  4. Thoroughly dip one piece of chicken in egg wash, being sure to coat all surfaces.
  5. Place chicken piece in seasoning bag, seal, and shake until well and evenly coated; remove from bag and set aside.
  6. Repeat until all chicken is breaded.
  7. Put butter in a pan large enough to accommodate chicken comfortable; place pan in oven until butter melts.
  8. Arrange breaded chicken pieces in pan and bake for 45-50 minutes, or until temperature of largest piece reaches at least 165 degrees and crust is golden brown and crispy.

source: Vida con Carne

TIP: If it makes life easier, chicken can be breaded in advance and stored in refrigerator until ready to bake. I did this myself yesterday — got it ready to go mid-morning, then waited until mid-afternoon when Brian came home from work to bake it. I took it out of the refrigerator and let it sit at room temperature while I took about 10 minutes to heat the oven.


Asian Braised Pork Belly

Asian Braised Pork Belly 100115

Last week I posted on some last-minute smoked pork chops we enjoyed after coming up short on all we needed to try a Crispy Asian Pork Belly recipe.

Still missing the rack that’s needed to roast it, we didn’t want to wait to try the pork belly. With Brian’s input, I used the basic flavor profile from that recipe, but braised the dish in my trusty dutch oven instead.

The flavor turned out pretty good, but the texture needs some work. The fat portion did not soften and break down as much as desired, which made it unpalatable to me — I just cut the meat off and ate that, which kind of defeats the purpose of selecting a high-fat meat! Brian ate some of the fat with the meat, but agreed that this one needs work.

I won’t post a recipe just yet until I get it tweaked to our liking…but keep an eye out for it!