Carnivore Fried Chicken

Description:

Table of Contents

Carnivore Fried Chicken is a delicious, crispy, and savory dish perfect for those following a carnivore or low-carb diet. This recipe skips traditional flour and breadcrumbs and uses pork rinds for a crunchy, zero-carb coating. Serve it as is, or pair it with a dipping sauce for an indulgent, protein-packed meal.

Ingredients:

4 chicken thighs or drumsticks (bone-in or boneless)
2 large eggs
1 cup crushed pork rinds
1/4 cup grated Parmesan cheese (optional, for extra flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lard, tallow, or ghee (for frying)

Equipment:

Large skillet or frying pan
Meat thermometer
Shallow bowls for dredging

Instructions:

Preparing the Chicken (10 minutes):

Pat Dry the Chicken:
- Pat the chicken pieces dry with a paper towel. This helps the coating stick better and ensures crispiness.
Set Up Dredging Stations:
- In one shallow bowl, beat the eggs with a pinch of salt. In another bowl, mix the crushed pork rinds, Parmesan cheese (if using), garlic powder, onion powder, paprika, salt, and black pepper.

Coating the Chicken (5 minutes):

Coat the Chicken:
- Dip each chicken piece into the beaten eggs, ensuring it’s fully coated. Then, press the chicken into the pork rind mixture, coating both sides. Press down firmly to ensure the coating sticks.

Frying the Chicken (15-20 minutes):

Heat the Fat:
- In a large skillet, heat the lard, tallow, or ghee over medium heat. You want enough fat to shallow fry the chicken, so it should be about 1/4 inch deep.
Fry the Chicken:
- Once the fat is hot (you can test this by dropping a small piece of the pork rind mixture into the oil—if it sizzles, it’s ready), add the chicken pieces. Fry for 7-10 minutes per side, until the outside is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

Draining and Serving (5 minutes):

Drain Excess Oil:
- Once the chicken is cooked, remove it from the skillet and place it on a wire rack or paper towels to drain any excess fat.
Serve:
- Serve hot with your favorite dipping sauce (if allowed on your diet), or enjoy it as is for a satisfying meal.

Total Time:

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 25-30 minutes

Nutritional Information (per serving, based on 4 servings):

Calories: 400-450
Total Fat: 30g
- Saturated Fat: 12g
Cholesterol: 220mg
Sodium: 850mg
Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
Protein: 35g

Notes:

Crushed Pork Rinds: You can crush pork rinds in a food processor or by placing them in a resealable plastic bag and crushing them with a rolling pin.
Cooking Method: If you prefer, you can bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through.

Tips:

Different Cuts: This recipe works with thighs, drumsticks, wings, or even chicken tenders.
Crispiness Tip: Make sure the chicken is completely dry before dredging in the pork rind mixture to ensure a crispy coating.