I remember this recipe I made a while ago. It calls for flour, but I substituted crushed pork rinds and it is sooooo good.

6 chicken thighs remove the skin. (not for fat loss, it just comes out crunchier if you do, you can leave it on if you want)

mix in a bowl:
3/4 cup of finely crushed pork rinds
3/4 cup of parmesan cheese
1tbsp italian seasoning
1/2 tbsp pepper (or however you like it)
1/2 tsp of onion salt
Roll the thighs in the mix and layer in a buttered frying pan on med low until a crispy brown.
It makes the most crispy great tasting low carb chicken!
I eat it for breakfast when I am sick of eggs! great tasting!!! I have had it twice this week. great for lunches!

This sounds great. Actually its similar to one of my favourite chicken dishes. You put a slice of ham and cheese in between 2 chicken breasts and roll them in the parmesan cheese and then bake them.

Akiwican

Parmesan chicken sounds great.
I sliced a chicken breast into fingers and dipped them in eggs and rolled them into the Parmesan.
My problem was the Parmesan fell off.
I take it that if I add the Pork Rind it will stick better?
I intend to Hammer the chicken first into scaloppini to give it a better chance of adhesion.


Pene