There’s something special about the sound of crackling chicken
In a hot pan—kind of like a dinner bell, letting everyone know it’s time to gather ‘round. Here in Nebraska, we take our fried chicken seriously, and if you’re on the carnivore diet, you don’t have to miss out on the crispy, juicy goodness.
The trick? Pork rinds. Yep, you heard that right.
They make the perfect crunchy coating without needing a speck of flour. And when you fry it up in good, old-fashioned lard, you get that deep, rich flavor that takes you straight back to Grandma’s kitchen.
So, grab yourself some farm-fresh chicken (Plum Creek Farms makes a mighty fine bird), and let’s get cooking.
Carnivore Fried Chicken
Ingredients:
Plum Creek Chicken (any cut you’d like to fry)
3 1/2 tsp sea salt, divided
2 tsp freshly ground black pepper, divided
4 cups pork rind panko
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 large EC eggs
1 tsp hot sauce
1 cup lard for frying
Preheat your oven to 350°F.
Season chicken pieces with salt and black pepper on all sides.
Prepare the dredging station:In one pan, mix pork rind panko with sea salt, black pepper, garlic powder, onion powder, and paprika.
In a bowl, whisk eggs with salt, pepper, and hot sauce.
In another pan, place 1 cup of plain pork rind panko.
Coat the chicken:Dredge each piece in the seasoned panko mix, then dip into the egg wash, then coat again in the plain panko.
Let it set on a baking sheet while you finish coating all the pieces.
Fry it up! Heat lard in a cast-iron skillet over medium heat and fry each piece until golden brown. Finish in the oven if needed for thicker cuts.
