/ck/ - Food & Cooking

I'm an on and off low carb dieter for insulin resistance reasons.

Since I also love to cook, I've created a few recipes that have worked out awesomely for me.

Here's one recipe for chicken strips, pic related [Note: there's no set measurements]:
>Chicken breasts
>Crushed plain pork rinds
>Grated Parmesan cheese (the powdery cheese)
>(Optional) Almond meal, use this too if you're using egg
>Mayonnaise OR egg, mixed with some water
>Olive oil (or whatever other oil works)

Method:
>Cut the chicken breasts into strips, removing any tough tendons and unwanted fat.
>Using a meat pounder, pound dem breasts on one side with one side of the pounder, then flip and do the same with the other side. (That is if you're using a pounder that has small and larger spikes)
>Coat the chicken in either mayonnaise or egg - mayonnaise helps the crumbing stick a lot better but leaves a slight mayonnaise taste and also obviously raises the calorie count, but egg works too.
>Mix equal parts of crushed pork rinds and parmesan (and almond meal if you're using that too) on a plate and coat the chicken in it
>Put a pan on medium heat and drizzle a good amount of olive oil on the pan. Wait for it to be hot before putting chicken on.
>Put the coated chicken on the pan - you should hear a sizzle. Let them cook until golden brown on both sides before taking off heat and placing on a plate with paper towels to drain excess oil (like pic). If they're coming out burnt, the pan's too hot, but be careful as the cheese will burn easier.
>Eat. I cook these for my family who aren't low carb eaters and they love them. Eating these when not on a low carb diet is pretty fattening though.
>You can also add whatever herbs you want to the pork rind/parmesan mixture but I wouldn't recommend adding salt as pork rinds and parmesan are already super salty.