Western · Keto
Pork Rind Fried Chicken
Bone-in chicken brined in buttermilk, dredged in crushed pork rinds and parmesan, and fried until shatter-crisp.
Medium
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
3g Net carbs
52g Protein
38g Fat
580 Calories
Per serving
Ingredients
- 3 lbs (1.4kg) Bone-in chicken pieces (mixed)
- 1.5 cups Buttermilk
- 1 tbsp Hot sauce
- 2 cups (60g) Pork rinds, finely crushed
- 1/2 cup (50g) Parmesan, finely grated
- 1/4 cup Almond flour
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Cayenne
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 cups Avocado oil (for frying)
Method
- Whisk buttermilk and hot sauce in a bowl. Submerge chicken; refrigerate 4-12 hours.
- Mix pork rinds, parmesan, almond flour, and all spices on a plate.
- Heat oil to 325°F (165°C) in a deep skillet or Dutch oven.
- Lift chicken from buttermilk, letting excess drip off. Press into the coating to fully cover; press again.
- Fry in batches, 12-15 minutes per batch, turning, until deep golden and internal 165°F.
- Drain on a wire rack. Sprinkle with extra salt while hot.
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