Low Carb Fried Chicken


(3 votes) 3 3

A wonderful low carb way to enjoy the fantastic taste of fried chicken.

Shared by

Serving Size / Yield

6-8 servings


  • 2 3-lb. fryer boiler chicken
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 2 C. pork rinds
  • 2 eggs, well beaten
  • 2 Tbs. half and half cream
  • 1/4 lb. butter
  • 3 Tbs. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 C. half and half cream

Our Readers Also Loved


Wash chicken, wipe dry with paper towels and cut into bite size pieces. Using rolling pin or food processor, reduce the pork skins to very fine crumbs. Combine salt, pepper and pork rind crumbs and mix well. Combine the eggs and 2 Tbs. of half and half. Dip each piece of chicken into the egg mixture, then in the pork rind crumbs. Be sure each piece is well-coated. Melt the butter in a large skillet. Add chicken and sauté until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour or until chicken is well done. Place chicken on a platter and keep warm in a 250 degree oven while making the gravy.

For gravy:

To the butter left in the skillet, add flour, salt and pepper; cook over low heat until the mixture is bubbly and the flour begins to brown slightly. Stir in the half and half and continue cooking over low heat, stirring constantly, until the mixture is thickened. Pour over hot chicken and serve immediately.

Around The Web