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Crispy Skillet BBQ Chicken


All right, y’all.  You know that I hail from a long line of southern cooks, right?  And fried chicken was a staple at our house.  For breakfast.

Just kidding.  Everyone knows that breakfast is best served with a slab of bacon fat.

Oh metabolism, how I mourn thee.

Anyhoo.  I miss my fried chicken. And sadly, my Nanny’s recipe for fried chicken and country gravy cannot be found in any of my favorite low carb cook books.

But I have discovered a very nice substitute.  That is wonderfully good and easy.  My favorite low carb author is Dana Carpender.  And I found the following recipe in her “15 ~ Minute Low ~ Carb Recipe” book.

Crispy Skillet BBQ Chicken

  • 1 1/2 pounds boneless, skinless chicken breast
  • Sprinkle-on barbecue dry rub *
  • 1/2 Cup Crushed BBQ flavored Pork Rinds **
  • 2 Tablespoons Oil (I use Canola)

*KC Masterpiece makes a wonderful sprinkle-on BBQ seasoning.

**  PORK RINDS?  Did I almost lose you there?  I’m not a fan of the Pork Rind (which is odd since I am a HUGE fan of bacon fat).  It should be noted that my mother and our childhood cat would down them like potato chips.

But honestly, they are really really good as a “breading.”  And they are low in fat and carbs.  Not even kidding.  Just trust me that this one is really good.

Okay, here’s what you do:  I like to lay the chicken breast out on a cutting board, and slice it in half lengthwise, thusly making it half as thick.  And if it’s still slightly frozen, it will work even better.

Sprinkle both sides of each piece with the BBQ seasoning.  Then sprinkle each side with 1 tablespoon of the pork rind crumbs, and press them onto the surface with a clean palm.  (And btw, I use latex gloves, because I can’t stand the thought of raw chicken on my hands.  It’s not a sanitary factor, it would be because of the high ICK factor.)

Heat the oil in a large, heavy bottomed skillet over medium-high heat.  Add the chicken breasts and sauté for 5 to 6 minutes per side, or until crispy and cooked through.

Serve with any sort of salad or coleslaw as a side.

Dana says that this yields 4 servings and has no carbs to speak of (except a small trace from the seasoning).  And there is 44 grams of protein per serving.

This recipe would have made my Nanny proud.

Listen, if you have a kitchen tip or recipe you’d like to link to this week for Saturday Stirrings, leave it in the comments.  If there’s enough interest, I’ll start using Mr. Linky again.


7 Responses to Crispy Skillet BBQ Chicken

  • I look forward to your Saturday Stirrings. I’m not in the position to be able to participate yet. Just wanted to mention this incase you were getting the impression that the low participation equated with lack of interest.

  • I am actually going to try this. Just so I can Facebook that I made a recipe with Pork Rinds. BBQ flavor at that.

    The things we use for motivation.

  • nice nice nice blogg…..
    good job

  • Besides the fact I love your blog and have been reading for sometime and that I love to cook, I thought I’d jump in and partake in your Saturday Stirrings. I’m always looking for new recipes.

    I’ve just posted my friends Apple Orchard Bar recipe. These things are very very very yummy!

  • I have a really high “ick” factor with touching raw meat as well. I try to do that as little as possible. In addition, all I can “see” are the germs on the cutting board and the counter and the sink and my knife and (I’m messy) it just puts me over the edge. Obsessive compulsive, much?

  • Pork rinds? Man, I just can not imagine that, can you post an ‘after’ picture?

  • This looks YUM! Do you think they make a kosher version of pork rinds for my hubby? Maybe this will be in the “husbands away so gorge ourselves on shellfish and pork” section of my recipe file.

    By the way, I was just saying that the art of biscuit making seems to be dead. Do you make biscuits from scratch to go with this yummy chicken? I mean, I only ask because you “hail from a long line of southern cooks.”