Do you wish your chicken had more pork flavor? well you’re in luck!! this keto fried chicken is cooked in 100% pure bacon fat and crusted with crushed pork rinds. What a time to be alive!!!
Chicken Fried In Bacon Fat…Yes Please!
I recently had the opportunity to try a few new products that both involved my spirit animal, Pig. Bacon Up Bacon Grease is a new product that is just what you think it is, a giant one gallon tub of Bacon Grease…what a time to be alive!!!! Though it’s bacon grease it’s very smooth and doesn’t look like you grandmothers coffee can of grease that she kept under the sink. It has a very subtle porky profile but doesn’t overpower the other ingredients. It has a high smoke point making it great for anything fried and can also be substituted for shortening in pie crusts and other baked goods.
The other pigtastic ingredient is Pork King Good Pork Rind Crumbs. Yes you can make your own but I will tell you that the texture and consistency of these are fantastic. No big uneven pieces scattered throughout and no making a big mess in a food processor crushing up bags and bags of whole pork rinds. Pork King Good has two flavors original and Cajun. I chose Cajun for this recipe because it matched the flavor profile I was going for. If you have the original flavor just add about a tablespoon of Blackening spice to the mix and it will be fine. I also used the original bread crumbs to top a sausage & green bean casserole. That recipe will be out very soon. (LINK TO THAT BEAUTIFUL GREEN BEAN CASSEROLE IN THE BACK)
Bone In Skin On Chicken Thighs
As far as the chicken thighs go you’ll probably have a hard time finding boneless skin on chicken thighs in the cooler prepared that way. If you have a local butcher they can remove the bone for you or you can go ahead and do it yourself. If you just wanted to use boneless skinless thighs that’s fine too.I definitely recommend boneless so that the chicken cooks evenly and all the way through.
The fish spatula is the perfect tool for flipping these thighs because it allows you to get underneath the chicken. Pork rinds don’t act like regular gluten breading so you will want to be more gentle when handling the chicken. That being said you can still achieve a crispy crust full of flavor. I was very happy with how the crust held on the chicken and did not crumble away. It’s not as perfect as a traditional flour based fried chicken but it definitely held its own overall.
I wanted to have a creamy flavorful sauce to go with this dish. Especially to help it stand out from every other keto fried chicken recipe on the web. This sauce is so good and I guarantee there won’t be a drop leftover on your plate when your done. Just be careful not to bite off your finger when your liking you fingers clean.
Black & Bleu Sauce
- ¾ cup heavy cream
- ¼ cup crumbled bleu cheese
- 1 tablespoon hot sauce
- 2 tsp Blackening seasoning
- 1 tsp dried chive rings
- Make wet dredge by combining eggs, cream, hot sauce and Blackening seasoning in a bowl.
- In a separate container pour ¼ cup of pork king good Cajun seasoning on a plate.
- Dry off chicken thighs with paper towel then one at a time dredge the chicken into the wet mixture then into the pork king good bread crumbs lightly packing the the breading on both sides of the thigh.
- Continue the breading process adding a ¼ cup of breading to the plate with each thigh.
- Once thighs are breaded heat up Bacon Up bacon grease in cast iron skillet to about 350 degrees F.
- Lay the thighs skin side down for about 5-7 minutes until a deep golden crust has formed. Then gently flip the chicken using a fish spatula.
- Continue cooking on the other side for about 8 minutes until chicken has reached an internal temperature of 170 degrees F.
- Remove chicken thighs and let rest on a cooking rack for 2-3 minutes before slicing.
- In a medium saucepan reduce heavy cream with Blackening spice and hot sauce until it begins to thicken.
- Turn heat to low and whisk in bleu cheese until smooth, finish with chive rings.
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