Oh boy, do I love crispy fried chicken. The only problem is, the standard flour breading means that we can’t eat it on a low-carb diet. So in my search for a way to make a keto-friendly version of this classic meal, I decided to turn to crushed pork rinds as a substitute for bread crumbs. Today, I will share you with my recipe for a low-carb (and spicy!) version of crispy chicken.

What you’ll need:

3 boneless, skinless chicken breasts (thawed)

1 4-oz bag of spicy pork rinds/chicharrones (such as Mission’s Picante flavor, typically found at Target or Walmart)

2 eggs

Directions:

Step 1: Preheat your oven to 400F.

Step 2: Using a blender or food processor, blend the entire bag of pork rinds until they look like bread crumbs. Once the pork rinds are crushed, pour them onto a plate. They should look like this:

Step 3: Crack the eggs into a small bowl and whisk the eggs until they are completely mixed.

Step 4: Cut the chicken breasts into slices that are about 1 inch wide and 2-3 inches long. Make them look like chicken strips!

Step 5: One at a time, begin to dip the chicken strips into the egg mixture. After fully coating the chicken strip in egg, place the chicken strip on top of the crushed pork rinds and roll the strip around until it is completely covered in the pork rind coating.

Step 6: Place the coated chicken strips into an oven-safe baking dish, like this:

Step 7: Place the chicken strips into the 400F oven for 30 minutes.

After 30 minutes, take the dish out of the oven and take a look at your low-carb, spicy, crunchy, cripsy, savory chicken strips! Dip the chicken strips in ranch or blue cheese dressing and enjoy: