Crispy Chicken Skillet
Low Carb Recipe
The crispness of this Crispy Chicken Skillet comes from barbecue flavored pork rinds. This goes well with any sort of salad or coleslaw as a side.
1-1/2 pounds boneless, skinless chicken breasts
Sprinkle of barbecue dry rub or "soul" seasoning
1/2 cup crushed barbecue flavor pork rinds
2 tablespoons oil
One at a time, pound the chicken breasts until they are about 1/2-inch thick all over. If necessary, cut the breasts into four servings.
Sprinkle both sides of each piece liberally with the seasoning. Then sprinkle each side of each serving with 1-tablespoon of the pork rind crumbs, and press them onto the surface with a clean palm.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken breasts and saute for 5 to 6 minutes per side, or until crispy and cooked through. Serve.
This goes well with any sort of salad or coleslaw as a side.
Yield: 4 servings
This has 0 carbohydrates to speak of (maybe a tiny trace from the seasonings), 0 fiber and 44 grams of protein per serving.
Variation: Baked Crispy Chicken with Honey Mustard
16 oz boneless skinless chicken breasts
1/3 cup sour cream
2 tablespoon heavy cream
2 tablespoon brown mustard
2 eggs Crushed pork rinds
Cut each breast into 4 slices. Mix sour cream, cream, mustard and eggs with a little water (to pancake batter thickness) and dip chicken in batter. Roll in pork rinds until covered and place in glass baking dish sprayed with PAM. Spray tops of chicken breasts with non-stick cooking spray. Bake at 350 degrees for 25 minutes. (Serves 3 at 3 carbs)