SafePlates

Ingredients

• 2 lbs (900g) chicken pieces (drumsticks, thighs, or breasts)
• 2 cups (120g) crushed pork rinds (or gluten-free breadcrumbs)
• 2 large eggs
• 1/2 cup (120ml) milk or buttermilk
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1 tsp (2g) paprika
• 1/2 tsp (1g) garlic powder
• 1/2 tsp (1g) onion powder
• 1/2 tsp (1g) cayenne pepper (optional, for heat)
• Oil for frying (about 2 cups/480ml, such as canola or peanut oil)

Instructions

1. Pat the chicken pieces dry with paper towels and set aside.
2. In a shallow bowl, whisk together the eggs and milk (or buttermilk) until well combined.
3. In another shallow bowl, mix the crushed pork rinds (or gluten-free breadcrumbs), salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4. Dip each chicken piece into the egg mixture, coating it thoroughly.
5. Press the chicken into the pork rind mixture, ensuring each piece is evenly coated. Shake off any excess.
6. Place the coated chicken pieces on a plate and let them rest for 10 minutes to help the coating adhere.
7. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
8. Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding.
9. Fry the chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
10. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
11. Let the chicken rest for a few minutes before serving.

Tip

For extra flavor, marinate the chicken in buttermilk and spices for a few hours before breading. Serve with your favorite dipping sauce!