BONELESS
BUFFALO WINGS
Before creating this recipe I never
thought I would be able to mask the taste of pork rinds. Like a lot of people, I do not care for them
at all. BUT, with this recipe I was able
to re-create one of my favorite bar foods without ever missing traditional breading.
INGREDIENTS
1 lb. Boneless, Skinless Chicken Breast
1 1/2 Cups Crushed Pork Rinds
1/2 Cup Parmesan Cheese – Grated
1/2 tsp. Garlic Powder
3/4 Cup Buffalo Wing Sauce
2 Tbs. Butter
Oil
(2 Tbs. Peace and Love)
DIRECTIONS
Trim excess fat off chicken breast and cut
into large chunks.
In a food processor combine pork rinds,
Parmesan cheese, and garlic powder and pulse until ingredients are well
combined and moderately fine. Pour mixture onto a plate, in a thin layer.
Heat an inch of oil over medium-high heat. I use a
non-stick wok for stove-top deep frying. The high sides reduce splatter
and make clean up a cinch.
Press the chicken chunks firmly into the
breading mixture, coating both sides (Doing it this way will help the breading bind
to the chicken much better than just shaking them in the breading mixture.)
Once oil is hot and begins to bubble,
drop the breaded chicken into the oil. Using
tongs, flip the chicken pieces a few times until they are golden brown and
crisp on both sides - About 3 minutes each side.
After removing chicken from oil, allow to
cool on a paper towel to soak up excess grease.
This will also give the breading a chance to crisp up so that it stays
on.
Melt the butter and mix with buffalo wing
sauce. Lightly toss the Chicken in the
sauce.
Prep
Time – 30 Minutes
Cook Time – 30 Minutes
Makes 4 Servings
Per Serving:
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g
This recipe is featured in my cookbook
Peace, Love, and Low Carb - The Cookbook - 3 Ingredients to a Healthier You!
Peace, Love, and Low Carb - The Cookbook - 3 Ingredients to a Healthier You!
You can order it on Amazon - HERE
Or on my site - HERE
Available in paperback and ebook
This photo gives you an idea of what to expect from the ebook. 2 color photos for each recipe, macros, prep and cook time, sample shopping lists, interactive table of contents and index!
What did you use for the "breading"?
ReplyDeleteThey look mighty tasty!
I just posted the rest of the recipe. Enjoy!
ReplyDeleteI am really impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you modify it yourself? Either way keep up the excellent quality writing, it’s rare to see a great blog like this one nowadays..
ReplyDeleteNon-NEMA Locking Flush Receptacle - Black
I have modified the theme myself. Thanks for the kind words
ReplyDeleteWhat brand pork rinds did you use, or are they natural pork rinds?
ReplyDeleteJust tried these out and our breading fell of completely and made mush in the sauce. Any tips besides paper towel to make it stick? Other than that it is super tasty and definitely doesn't taste like pork rinds.
ReplyDeleteIngenious, pork rinds as breading! Have you tried this with fried chicken?
ReplyDeletewow. I am speechless! this is the best idea, I mean, I never would've thought, in a million years, to use pork rinds with parmesan cheese as a breading for chicken wings. I can't wait to try this!! BEST idea EVER!
ReplyDeleteNatural pork rinds? I will try both. :)
ReplyDeleteJust tried this! It's awesome! I crushed the pork rinds in a baggie and added the cheese, like you suggested. The coating stayed on really well. Some fell off here and there, but a good amount stayed on. It is crucial to let it cool down a little bit after you take it out of the oil. This will harden the "breading" before the chicken goes into the sauce. DELICIOUS RECIPE!
ReplyDeleteHas anyone tried deep frying them, instead of the skillet? Just wondering if it would be less mess...Can't wait to try it!
ReplyDeleteYou could try breading them and letting them dot in the fridge for about 30 min this would help the breading stick as well.
ReplyDeleteFor anyone who is skeptical of pork rinds, let me tell you, they make an amazing breading. Now I DO love pork rinds, but my daughter hates them. But she likes it when I used them for chicken or pork chops. I think I'm going ot do this tonight. hot wings on a Sat night sounds great!
ReplyDeleteThis was an amazing recipe... So crispy! I hate pork rinds & didnt taste them at all in the wings! This is by far one of my favorite low carb recipes.. & blogs!
ReplyDeleteHas anyone tried using egg to make the breading stick? Does it work?
ReplyDeleteI used an egg wash to make batter stick and it worked perfectly!
DeleteI made these and your stuffed mushrooms for Superbowl. Yummy! Thank yo
ReplyDeleteu so much!
Made these last night for a get together with some friends, they were insanely good. The idea of using pork rinds for a batter is fucking genius. We had them with some diet mountain dew, and finished off the meal with some 86% dark chocolate, which perfectly nullified the hotness.
ReplyDelete