Crispy Fried Chicken

Pardon the photos. I made this several times during my “moving leave,” so the photos weren’t really intended to go on the blog. 🙂

Boneless, skinless fried chicken breast over caesar salad

Fried chicken is, perhaps, the king of comfort food. There’s just something so darn satisfying about biting into a crispy, salty chicken leg that really brings about those warm fuzzy feelings. I’ve made fried chicken using many kinds of breading– almond flour, coconut flour, macadamia nut crust, pecan flour and more. However, none of it is really as satisfying is the real thing. That is, until I came across something that had never even remotely appealed to me before: pork rinds.

Fried chicken wing dings: super yum! GREAT party food!

At face value, pork rinds have a bad rap in the snack world. However, they’re only 80 calories and 5g fat per serving– far less than potato chips, and no carbs, either. I tried to bread something in pork rinds many moons ago and it came out terrible. I baked chicken in the oven and it came out mushy. I decided to give it a go again– only this time, I did actually pan fry the meat.

I don’t deep fry anything. This is mainly due to the fact that coconut oil (which is the only oil I use for frying stuff) is so expensive. That having been said, this could potentially be deep fried, if you do that sort of thing.

Frying the chicken in a skillet gives it an amazingly crisp texture, and the breading tastes exactly like flour-based breading. It doesn’t taste “porky” in the slightest. Some people use parmesan cheese in addition to pork rinds for their breading, but this combo works best for me, personally– and gets crispier. If you sub almond or coconut milk for the cream, you’ll also have a great dairy free recipe on your hands. Oh, and this is zero carbs. Yep. It’s good AND zero carbs. Woot!

Pork loin chops taste great with this breading too!

Serve this up with some mashed cauliflower and some greens of some sort and you’ve got a delicious, southern style meal of the comfort foods you used to love.

PS: I also breaded pork loin chops in this breading (see pic) and it worked beautifully!

Crispy Fried Chicken


  • 1 cut up chicken (or pork chops, boneless, skinless chicken breasts, chicken drums, wings, etc.)
  • 2/3 C heavy cream (or almond milk)
  • 2 eggs
  • 1 1/2 C (approx.) coconut oil (1 inch depth in bottom of the pan)
  • 4 oz. plain pork rinds, crushed (pulsed in blender or food processor, preferably)
  • 1/4 C grated parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
1. Heat oil in frying pan to about 325 degrees (I don’t take the temperature personally, I just estimate) and hold that temperature.
2. In a medium bowl, whisk together the eggs and cream until smooth.
3. In a large separate bowl, combine pork rinds, parmesan, salt, pepper, cayenne and garlic powder and stir until blended.
4. Dip chicken into cream mixture first, and then into the breading mixture. Coat the entire piece of the chicken, then set aside onto a clean plate until all chicken has been coated. (Alternately, you can place the breading in a large freezer bag and use the “Shake and Bake” method.)
5. Fry the chicken until it reaches an internal temperature of 165 degrees F (I don’t test my temp– I just test for doneness by cutting into the biggest piece). Turn the chicken to allow all the breading to become a deep golden brown. (For a boneless, skinless breast that is 3/4 inch thick, it should take about 8 minutes per side. For wings, 6 minutes per side suffices. For legs, 15 minutes total is about right. These are time estimates.)
6. Dry the chicken on paper towels for a few minutes, then enjoy.
Nutrition for this recipe varies based on the cuts of meat used, but the breading and cream/egg mixtures themselves are carb free. 

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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