Pork Rind Breaded Chicken
Let's talk about chicken. Let's talk about fried chicken: crispy on the outside, perfectly seasoned, moist and tender on the inside. It may be the perfect food.
Well, we couldn't resist improving upon perfection. What you have here is the quintessential pork dust breaded fried chicken. And it is absolutely delicious, ideally right out of the hot pan: hastily cut, still steaming. We used dark thigh meat here to get that succulent juiciness, but white meat fans will love it just as much. Get back to basics and enjoy.
Yield: 3-4 chicken thighs, or 3 chicken breasts
- 1 Package Pork Panko
- 1/2 cup seasoned All Purpose Flour (Gluten Free works too!)
- 1 egg
- Salt/pepper to taste
- 1/2 cup oil (coconut, avocado, vegetable all work)
- 3-4 boneless skinless chicken thighs
Place Pork Panko, flour, and egg in three separate bowls.
Dredge the chicken one by one into the flour, then into the egg, then into the Pork Panko. Set aside each thigh on a separate plate as you finish breading.
In a heavy bottomed pan, heat the oil to 350F or until a test drop of water sparks and fizzes in the pan on medium heat. Carefully add each thigh, waiting a few moments (~30 seconds) between additions to let the oil temperature rise back up.
Fry until crisp on one side (this will depend on the size of the chicken. Generally for dark meat, this is about 10 minutes. White meat generally takes 6-7 minutes per side.
Flip the chicken and brown the other side for another 5-8 minutes or until done. You can also use a meat thermometer to give you an accurate reading.