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Low Carb Crispy Chicken Breasts

If you’re looking for a low carb recipe for chicken that’s also crispy on the outside and stays tender and juicy on the inside, this is the recipe for you. These low carb crispy chicken breasts are made crispy by using pork rinds.

In 2019 we decided to switch to very low carb and low sugar menu. My husband has put on some extra weight since he retired, so the doctor told him to cut out the carbs. Cutting out or down on sugar was my doctor’s suggestion for me. Needless to say, I wasn’t happy about that but decided to embrace it for the sake of my/our long term health.

I knew we would need something to occasionally snack on. I found out that pork rinds have zero, nada, none carbohydrates or sugar. I haven’t eaten a pork rind since I was a kid. My mom would buy them occasionally. I think I stopped eating them when I realized they were made out of actual pigskin.

Doing some research I found out that pork rinds are high in protein.
Pork rinds are also high in monounsaturated oleic acid, which is the same fatty acid that is found in abundance in olive oil. Plus they taste delicious!

Did you know that pork rinds also make a wonderful low carb crispy coating for baked chicken? You don’t have to take my word for it, try this simple recipe and I know you will be pleasantly surprised.

Low Carb Crispy Chicken Breasts

Low Carb Crispy Chicken Breasts are coated with crushed pork rinds and a few spices. You’ll be amazed at how delicious they are.

Course Main Course
Keyword chicken, keto, low-carb, poultry
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings
Calories 413 kcal
Author Diane

Ingredients

  • 2 chicken breasts I like using bone-in for this recipe.
  • 2 cup pork rinds 2 cups crushed. Amount will vary on the size of your chicken pieces.
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions

  1. I crushed up the pork rinds using a food processor. If you don’t have one you can put them in a plastic bag and crush them with a rolling pin. They are easy to crush.

  2. Using a sharp knife remove the skin from the chicken breasts. 

  3. Spread the crushed pork rinds on a plate. Place the breast meat side down to coat with the pork rinds. Sprinkle the mixture on the rib side.

  4. Place meat side up in a greased baking pan. Sprinkle with the garlic powder, pepper, and salt.

  5. Bake in a 375 F oven for about one hour or until the temperature reaches 165 F. Cooking time depends on the size of your chicken pieces.

Nutrition Facts
Low Carb Crispy Chicken Breasts
Amount Per Serving
Calories 413 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 171mg 57%
Sodium 1068mg 45%
Potassium 836mg 24%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 65g 130%
Vitamin A 1.4%
Vitamin C 3.3%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

This is a basic recipe, you can jazz it up with some cayenne pepper, cumin, or anything other spices you like.

Please stop back and let me know how your Low Carb Crispy Chicken Breasts turn out. Happy cooking and eating!

6 thoughts on “Low Carb Crispy Chicken Breasts”

  1. Janice Cooper says:

    Wow I never would’ve thought using pork rinds! I will have to try this recipe. Thanks for sharing!

  2. Natalie says:

    What a unique way to use pork rinds! This recipe is super simple and does not take a lot of time to make!

  3. Shakeia Rieux says:

    I haven’t tried low carb crispy chicken breast, but I definitely want to give this a try.

  4. Betsy Barnes says:

    I would have never thought to use crushed pork rinds, great idea!

    1. Diane says:

      It tastes delicious. I am loving pork rinds!

  5. Jenny Ham says:

    This looks really good excellent idea I need to remember to try this.

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