Okay, I kinda fooled ya’ with the title of this recipe, because, Pork Rind Chicken doesn’t sound very appetizing, so Baked Bacon Chicken it is.
After all the time in the kitchen surrounding Thanksgiving and with Christmas coming up fast I wanted to share with you all this super-easy low-carb diet recipe from my book “14 Days ~ 14 Pounds“.
Be sure to subscribe to The UnDiet email list to get the word when one of my books is free on Amazon. Three to four times a year I pick one of my books and offer it free for a limited period of time.
This dish is zero carbs per serving!
boneless chicken breasts or boneless chicken thighs
pork rinds, approximately ½ cup ground rinds per piece of chicken
oil and vinegar salad dressing
Place as many boneless chicken breasts as you want for your dinner (plus one extra for tomorrow’s lunch) in a zip lock baggie with your favorite salad dressing. Marinate in the fridge up to twenty-four hours, or at least an hour before you’re ready to cook dinner.
Place a pan large enough to cook your chicken over medium-high heat. Coat bottom of the pan with extra-virgin olive oil.
Buzz pork rinds in a food processor or blender until they resemble bread crumbs, and you have ½ cup per chicken breast. Place pork rinds in a shallow dish or on a plate.
Remove the chicken from the marinade and place on top of the pork rinds. Press the chicken into the pork rinds turning to coat both sides. Sauté in pan over medium heat for 6 to 8 minutes per side.
If you prefer fish to chicken, follow the recipe above and cook 6 to 7 minutes per side.
No need for a Freebie tonight since the entire recipe is zero carbs!
Serve up a green salad or coleslaw. You can even have some yourself if you have enough carbs in your carb budget for the day.