Why You’ll Love This Low Carb Fried Chicken Recipe
If you’re looking for a delicious way to enjoy fried chicken without the carbs, you’ll love this recipe. It’s crispy, flavorful, and satisfies that fried chicken craving without guilt.
I can’t get enough of the crunchy texture from the crushed pork rinds, which gives it that perfect crunch. Plus, the creamy mayonnaise blend adds moisture and richness that elevates every bite.
It’s easy to make, and I often whip it up for family gatherings or a cozy night in. Trust me, once you try this low carb version, you won’t miss the traditional fried chicken at all!
Ingredients of Low Carb Fried Chicken
When it comes to whipping up a scrumptious dish of low carb fried chicken, having the right ingredients is essential. This recipe is all about achieving that crispy, crunchy exterior while keeping things low on carbs. With a mix of chicken, a delightful coating made from crushed pork rinds, and a creamy mayonnaise blend, you’ll find that this dish is both satisfying and guilt-free.
So, grab your apron, and let’s take a look at what you’ll need to bring this mouthwatering recipe to life.
Ingredients for Low Carb Fried Chicken:
- 3 1/2 lbs chicken (washed, brined, and dried)
- 2 bags (1 3/4 ounce each) pork rinds (Oberto Brand, microwaved and crushed)
- 1/2 cup mayonnaise
- 2 tablespoons cream
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (or 4 dashes of Tabasco or Frank’s)
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried herbes de Provence
- 2 cups Crisco shortening
Now, let’s chat about these ingredients a bit. First off, choosing the right chicken is essential; I mean, we want it juicy, right? You can go for organic or free-range if that floats your boat.
The pork rinds are a game changer, adding that satisfying crunch without the carbs. If you can’t find the Oberto brand, any plain pork rinds will work, just make sure they’re not flavored.
As for the spices, feel free to adjust according to your heat preference. If you like it spicy, throw in a bit more cayenne.
And don’t skimp on the mayonnaise; it’s what keeps the chicken nice and moist throughout the frying process. Trust me, this combination is a winner, and once you get cooking, you’ll be wondering why you didn’t try this sooner.
How to Make Low Carb Fried Chicken
Alright, let’s plunge into the delicious world of making Low Carb Fried Chicken. First things first, you’ve got 3 1/2 lbs of chicken, which you’ll need to prep. Start by washing it, brining it in a mixture of ¼ cup water and 1 gallon of water for about an hour or two. This step is key for juicy chicken, so don’t rush it.
Once that’s done, dry those pieces off – we’re talking about legs, thighs, wings, and breasts – and get ready for the flavor explosion.
Now, while your chicken is soaking up all that brine goodness, take your two bags (1 3/4 ounce each) of pork rinds. Pop them in the microwave (you know, for about 30 seconds or so) and let them cool down a bit. Then, grab a rolling pin and crush those rinds into different sized chunks – think of it as a workout for your arms, and trust me, it’s totally worth it for that crispy coating.
Next, in a pie plate, mix together 1/2 cup mayonnaise, 2 tablespoons of cream, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (or your choice of hot sauce), 1/4 teaspoon white pepper, and 1/4 teaspoon dried herbes de Provence. It should be a creamy, dreamy mix that will guarantee your chicken doesn’t dry out during frying.
Once your chicken is brined and dried, it’s time for the fun part – the coating! Roll the chicken pieces in that luscious mayo mixture, shaking off any excess (nobody likes a soggy fry). Afterward, roll them in your crushed pork rinds, making sure they’re well coated.
Let them sit on a wire rack while you melt 2 cups of Crisco shortening in a cast iron skillet over medium-high heat. When the oil is hot (a drop of water should sizzle), carefully place your chicken in. Fry them until they reach a golden brown perfection, turning them only once if you can help it.
Oh, and don’t forget to drain them afterward. You can enjoy this crispy delight hot, cold, or somewhere in between. Trust me, once you take a bite, you’ll wonder how you ever lived without this recipe.
Low Carb Fried Chicken Substitutions & Variations
There are several tasty substitutions and variations you can explore to customize your Low Carb Fried Chicken.
For the breading, I like using crushed almonds or coconut flour instead of pork rinds for a nutty flavor. You can also swap the mayonnaise with Greek yogurt for a tangy twist.
If you’re looking for a different spice blend, try adding garlic powder or lemon zest to the mix. For a kick, I sometimes toss in chili powder or smoked paprika.
Finally, experimenting with different cuts of chicken, like drumsticks or thighs, can really change the dynamic of your dish. Enjoy!
Additional Tips & Notes
To guarantee your Low Carb Fried Chicken turns out perfectly, I recommend paying attention to a few key details.
First, make sure your chicken is thoroughly dried after brining; excess moisture can lead to soggy coating.
When crushing the pork rinds, aim for a mix of fine and chunky pieces for better texture.
Let the coated chicken rest on a wire rack before frying—this helps the coating adhere.
Keep the oil temperature consistent; if it’s too low, the chicken will absorb grease.
Finally, don’t forget to let the chicken drain on paper towels for a crisp finish.
Enjoy your cooking!