It was as good and crispy as it looks! I got the recipe from my sister who's been following the Atkins diet. I'm living a "less carb" lifestyle and have been craving crispy chicken so I decided to give it a try. The recipe was actually really simple. I always oven-fry my chicken so the breading was the only thing I did differently. I cooked it in a large cast iron skillet. It's important to note that chicken really only crisps in the oven in a dark-colored pan. A broiler pan works as well.
Ingredients
- 1 pound of bone-in skin-on chicken breasts (about 2 large breasts)
- Seasoned Salt
- Ground Black Pepper
- Garlic Powder
- 4 ounce bag of pork rinds (I used Clancy's Original from Aldi)
- 2 eggs
- Canola oil
Directions
- Preheat oven to 400 degrees.
- Cut each chicken breast in half and liberally season with seasoned salt, black pepper and garlic powder.
- Finely crush pork rinds. I put them in a zip lock bag and rolled them with a rolling pin but you can use whatever gets the job done. Remove any uncrushed pieces and enjoy. The hard, crunchy pieces are the best part! Pour in a bowl.
- Scramble the eggs in a second bowl.
- Pour about 1/2 an inch of canola oil into the cast iron skillet (or pan of your choice). Make sure the bottom of the pan is completely covered.
- Make an assembly line of seasoned chicken, scrambled egg, crushed pork rind, then oiled pan. Dip the chicken in the egg, thoroughly coat with pork rind, then place in pan.
- Bake in the oven for about 20-30 minutes each side until golden and crispy.
