This recipe was born from my desperation for something like fried chicken on my low carb diet. I will write down the directions for both fried and baked chicken thighs. The only problem with this recipe for me is that is super duper high in sodium, so please be aware if the scale doesn't move in the morning it is probably because of the Water retention, lol.

1 and 1/2 bags of pork rinds (I used Kroger brand)

3 large eggs

4 tbsp italian seasoning

2 tbsp garlic powder

48 oz (3 lbs) of chicken thighs (I prefer dark meat)

For frying: 24 oz (2 cups) of peanut oil for pan fry

1) Crush the pork rinds to a fine consistency by adding the pork rinds to a sealable plastic bag and crushing with a rolling pin or can.

---- If frying, pour the 24 oz of peanut oil into the frying pan (about 9 inches circumfrence) and place on high heat to heat oil.

---- If baking, grease baking sheet with non-stick spray.

2) Add italian seasoning and garlic powder to crushed pork rind bag and mix.

3) Whisk the 3 eggs together in a bowl.

4) Dip each chicken thigh into the egg wash.

5) After dipping, place chicken thigh into bag and cover chicken in crumbs.

---- if frying, place chicken thighs into pan to fry and remove from pan when golden brown.

---- if baking, place on greased cookie sheet and bake at 350 degrees for 20 minutes or until chicken is cooked through.

Each serving is 6 oz of chicken.

Author's note: If properly frying, the oil should not technically permeate the breading. Therefore, I have not included the caloric breakdown for the frying. However, we don't always fry correctly, so be sure to add at least some of the calories for whatever type of oil being used when making the recipe for frying. If baking, the caloric breakdown is listed below.

Oh this is a great idea - you could use spicy rinds or BBQ rinds!! Very good recipe!

Hi-

that recipe makes my mouth Water... too bad I am on softs still

Pre-op, I came up with a Baked "fried" chicken recipe.

for those that are interested in no added fats...

I also used bonless/skinless thigh meat.

I take fat free Italian dressing and marinate the chicken for a few hours or overnight.

then take the soaked chicken and bread it with seasoned bread crumbs- I used Panko.

pat both sides until coated well- shake off excess. you can use the bag trick...

lay out in dish, one layer and bake at 350* about 40 minutes- it will turn a nice golden brown.

I also did this with a telepia,

Both of your recipes sound delicious. I can't wait to try them both. Thanks for sharing.

Hi-

that recipe makes my mouth Water... too bad I am on softs still

Pre-op, I came up with a Baked "fried" chicken recipe.

for those that are interested in no added fats...

I also used bonless/skinless thigh meat.

I take fat free Italian dressing and marinate the chicken for a few hours or overnight.

then take the soaked chicken and bread it with seasoned bread crumbs- I used Panko.

pat both sides until coated well- shake off excess. you can use the bag trick...

lay out in dish, one layer and bake at 350* about 40 minutes- it will turn a nice golden brown.

I also did this with a telepia,

Sounds yummy! Thanks for sharing

Sounds delish...I cant wait until i am on solids

I must try this recipe. I tried fried chicken the other day and it came right back up so hopefully this recipe will work seeing you can bake it instead of frying

This recipe reminds me of my Atkins days. "Breading" was either crushed pork rinds or parmesan cheese. I even had a recipe for pork rind pancakes and pork rind french toast. They weren't as horrible as you might think.

Just a note:

chicken breast has more Protein than chicken thigh.

also the thigh has more fat (why it is yummie and moist)

you may want to consider that, when planning your meals.

Bon- Appetite!

AWESOME!!! Great idea! Thanks

Oven-baked boneless skinless chicken breasts are yummy. I typically pound mine out to cutlet-thin (or just buy cutlets!), dip in egg wash and dredge in a mixture of italian-seasoned breadcrumbs and parmesan cheese. I bet the low-carbers could up the parm and reduce the breadcrumbs. I can't remember how long but I would bake at 350 or 375. I'll have to start a new recipe box for my new sleeve recipes!