Winner Winner Chicken Dinner, as seen on The Kitchen, season 32.
Recipe courtesy of Geoffrey Zakarian

Crispy Pork Rind-Breaded Chicken

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Crispy chicken cutlets never get old. But this breading is a delicious and unexpected twist. Chicharrón, also known as pork rinds, tend to have a bad reputation for being unhealthy, but they actually have zero carbs and are keto-friendly and gluten-free. When frying, make sure to place the cutlets in the oil away from you, so you don’t get any backsplash from the hot oil. Don’t forget to top your chicken with some fresh herbs to get a great balance of flavor.



Herb Salad:


Special equipment:
a deep-fry thermometer
  1. For the chicken: Preheat the oven to 250 degrees F. Fit a sheet pan with a wire rack and set aside.
  2. In a small bowl, stir together the mayonnaise and mustard. Sprinkle the chicken with salt and pepper. Using a pastry brush, coat the chicken all over with the mayo mixture.
  3. Use a food processor to grind the pork rinds into fine crumbs. Alternatively, you can put the rinds in a resealable plastic bag and crush with a rolling pin. Transfer the crumbs to a medium bowl or wide shallow dish. Add the cheese, thyme, garlic powder, smoked paprika, 1/2 teaspoon salt and pepper to taste. Stir to combine.
  4. Pour 1/2-inch oil into a large skillet and heat over medium-high heat until it registers 350 degrees F.
  5. Working in batches, transfer the chicken to the pork rind mixture and press the crumbs into the chicken on both sides to ensure that it sticks. Add the chicken to the oil as breaded and fry until golden, about 1 minute per side. Transfer the chicken to the prepared sheet pan as done and season with salt. Keep warm in the oven. Repeat with the remaining cutlets.
  6. For the herb salad: In a medium bowl, combine the basil, cilantro and parsley. Add the lemon juice, salt and oil. Toss to combine.
  7. Serve the cutlets with the herb salad, lemon wedges and dipping sauces.