We are lovin’ this Chicken! It really reminds us of the popular fried chicken tenders at Chic Fil a. It doesn’t exactly taste like them, but it does have that same flavor burst when you bite into it so that it transports you into the same kind of “I love this chicken swoon”. Now that we hardly eat out anymore these Low Carb Pan Fried Chicken Breasts are just the sort of once in a while flavor treat that we need around here.
I use my Low Carb “Breading” in this recipe and I’ve included full instructions to get it to just the right state of crispy done. That was a trial and error for me, but we still loved the flavor of each try. We like to dip this chicken in My Ranch Dressing, but any on plan low carb ranch dressing or other on plan sauce that you love will work because we’re going for satisfying that “ I miss my Fast Food Fried Chicken So Much I Can’t Take It Another Day” feel with this dish. This chicken recipe totally does that for us every time!
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Rinse and shake dry, then cut in half width wise and season on one side. Rinsing the chicken breasts and shaking them dry instead of patting them leaves enough water droplets clinging to it in order to allow the crumbs to attach and stay. Also the flavor is enhanced by applying the seasoning directly to the damp chicken BEFORE the crumbs are applied. I sprinkle the seasoning on only one side; otherwise it was a little too spicy even for this spice loving family.
Lay them out on a hot griddle or non stick skillet and brown well at medium high on 1 side before flipping. Remember to try to only flip once before they are basically crisp.
Once the seasoned, breaded chicken has been lightly browned on the first side (remember you only want to flip this once if possible) it is ready to be lightly covered so that it will cook through but not retain enough moisture to make the crust soft. Once it is golden brown on the other side you may remove the cover and turn up the heat to get it the perfect crispy brown that you like.
Low Carb Super Flavorful “Bread” Crumbs
- 1 1/3 cup pork rinds (ground up in a mini food processor or blender, but left crumbly)
- 2/3 cup finely grated parmesan cheese
- Mix together and store in an airtight jar in the fridge between uses and it will keep for weeks.
- 1 batch of my Low Carb "Breading" (I included the recipe in the post)
- 6 chicken boneless skinless breasts (divided in half -as pictured- to make twice as many)
- (I use an all natural chicken breast like Kroger's Simple Truth Organic)
- cajun seasoning to taste (I use Tony's Cachere's with no msg (but it does have gluten)
- Enough olive oil or refined coconut oil (no coconut flavor) to thoroughly coat the non stick pan.
- Make up the batch of breading or make a double batch and store the rest away in a covered jar in the fridge for whenever you need it. I use it once or twice a month.
- Rinse the chicken breasts and slice them in half width wise. (pictured) Rinse again and shake off the excess water. Do Not Pat Dry. The remaining droplets will cause the breading to adhere to the chicken.
- Lay the chicken out on a platter and sprinkle well on one side with the seasoning.(Be careful as this can get really spicy because this causes the spices to go into the meat much better than when the spice is in the crumbs).
- Put the breading on a plate and press the seasoned breasts slices on the crumbs. They should adhere readily. Flip and press them a couple of times till they are well breaded.
- In the meantime get the oil nice and hot over a medium/high heat - not until smoking, but until a drop of water sprinkled on the hot pan dances on the surface. Make sure the oil is well distributed across the surface of the nonstick pan and carefully place the chicken pieces in the pan without crowding them. (They will not get crisp if you crowd.)
- Brown thoroughly over the medium/high heat until the pieces are golden brown on one side. Flip carefully on the hot oiled surface and immediately turn the burner down to medium low and very lightly cover the chicken without sealing it. This will keep the heat in so it gets done quickly but since it is not sealed it will prevent the juices from escaping into the skillet and making the outside damp and the inside dry. These should be golden brown on the other side in just a few minutes. At this point you can remove the cover and flip them once more and turn the heat up to get it totally brown and very crisp, don't overdo it!