Low Carb Oven Fried Chicken

This is a delicious alternative to fried chicken. You can change the taste by getting different flavored pork rinds. I actually think this is more flavorful than fried chicken. The Mesquite Sweet BBQ pork rinds I used gives it a delicious flavor.

8 oz pork rinds
1/4 cup Almond Flour
5 Chicken Breasts
1 egg
1 tbsp yellow mustard
1 tbsp spicy brown mustard
1 tbsp mayo
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon pepper
1 tbsp coconut oil

Preheat the oven to 350 degrees Fahrenheit.

Place pork rinds in a blender and blend until crushed. If you do not have a blender you can use a Ziploc bag and a rolling pin. Just place pork rinds in a Ziploc bag and roll over them with a rolling pin until crushed into a powder-like texture.

Then mix the crushed pork rinds and almond flour together.

In a separate dish mix together the egg, both types of mustard, mayo, garlic powder, thyme, salt, pepper, turmeric.

Place coconut oil in baking dish and place in preheated oven about 5 mins.

Then place chicken in mustard mixture and coat.
Then dip in the pork rind mixture.
Place on hot baking dish. Repeat until all chicken is coated.
Bake for about 25 minutes. It may need to cook longer if you are using thicken chicken or chicken with a bone in it.

Let cool about 5 minutes and then serve!

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