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.