Sometimes we find excuses to feast on the most decadent food. Take chicharon, for instance. Crunchy yet full of fat, these deep-fried pork rinds, sometimes with fat attached to them, are so delightful when dipped in vinegar, or just eaten by itself.

It’s hard to pass by a stall selling chicharon without stopping to buy a pack or two. There’s chicharon made from pig’s intestines which Filipinos fondly call chicharon bulaklak (translated, it means pork rind flowers). The joke goes that one time when Erap was asked what’s the national flower of the Philippines, he said it’s chicharon bulaklak.

For those who are counting their carbohydrates, chicharon is the perfect alternative to potato chips. It has the same crisp texture, with a richer, numbing taste than plain potatoes, but without all the carbohydrates.

Here’s another use for chicharon. Instead of coating chicken with flour or bread crumbs before frying it, use finely crushed chicharon. This will eliminate the carbohydrates that some dieters fear will add to their weight. The recipe for this was imagined by my daughter Pia, who has been cooking low-carb meals lately. She said she hadn’t tried it herself but was wondering if it would work.

Well, it does work. I tried the recipe last night and the chicken turned out to be crisp, juicy and scrumptious. I had to make sure the chicharon was finely crushed though, to make it stick to the chicken. Also, it’s important to use fresh chicharon, not a stale one, just as it’s important to use good tasting chicharon. There’s no need to buy the more expensive chicharon with laman. Just the plain variety of chicharon will do.

Here’s the recipe for chicharon-coated fried chicken, dedicated to all the carb watchers and chicharon fans out there.

‘Chicharon’-coated fried chicken

8 pieces chicken legs and thighs (four of each)

Salt and pepper

2 eggs

2-3 c finely crushed chicharon

2 c corn oil

Wash the chicken pieces well and pat dry with paper towels. Season with salt and pepper. Whisk the eggs in a bowl until foamy.

Coat the chicken pieces well with the eggs, then dredge them in the crushed chicharon. Press the chicharon onto the chicken to make it adhere. Heat the corn oil until hot. Carefully put the chicken pieces in the corn oil, skin side up, and fry over medium heat for about five minutes.

Turn the chicken pieces over and let the other side fry for another five minutes, or until the chicken pieces are crisp and cooked through. Drain on paper towels and serve while still hot. Makes four servings.

Cook’s tips:

It’s best to use corn oil for frying the chicken as it will make the chicken crispier. However, plain vegetable oil (such as Baguio Oil) will do.

Because of the fat, the oil will tend to spatter while the chicken is frying. Hence, be careful when turning the chicken. Use a long-handled heat proof spatula or sandok so you don’t get too close to the pan.

Some suggested side dishes: Coleslaw salad, potato salad, macaroni salad and applesauce.