This is a super easy and delicious lemon herb marinade, that uses only simple pantry ingredients!
This Keto Lemon Herb Chicken can be served over salad, with a veggie side, in a low carb wrap with salad, over cauliflower rice or any other low carb alternative.
I always make extra lemon herb chicken for leftovers, so I have an easy pre-made protein to grab and throw together with pretty much anything. Hope you try it and enjoy it and let me know what you think!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Tablespoon serving): Calories 65 Carbs: 1g Fat: 7g Protein: 1g
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Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
I NEVER ate Brussels Sprouts growing up. I refused to even try them. It’s taken me 30+ years and a lot of pestering from my partner, to actually give them a try. But once I did – I was hooked!!! These little green globes of goodness are soooo healthy, soooo tasty and make a great side dish to Pork, Chicken, Beef, Salmon, etc.!
Prep time: 5 MINUTES
Cook time: 30-40 MINUTES
INGREDIENTS: 1 pound of frozen Brussels Sprouts 2 Tablespoons Extra Virgin Olive Oil 3 Tablespoons Balsamic Vinegar or Apple Cider Vinegar Pink Himalayan Salt, Ground Black Pepper & Garlic Powder, to season liberally to taste
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season generously with salt, pepper and garlic powder.
Pour Brussels Sprouts onto a large foil lined baking sheet and roast for 30 to 40 minutes or until sprouts are tender on the inside but brown and crispy on the outside.
Make sure you stir them a few times while they are roasting in the oven. Serve warm with your favorite Keto protein/meat!!
**** Sometimes, I can only find a 12oz bag of frozen Brussels Sprouts, so I just use that and keep all the other ingredients/measurements the same. You can use fresh sprouts but you will have to prep them first: wash, cut off hard stem pieces, cut in half if sprouts are very big. I personally like the frozen ones because they are consistent in size and will roast more evenly. ****
Keto, Low Carb, Gluten Free, Grain Free, Dairy Free, Diabetic Friendly & Sugar Free!!! 0.3 g NET CARBS
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 3 servings:
Per serving: 243 Calories, 21g Fat, 0.5 Total Carbs, 0.2g Fiber, 0.3 g NET CARBS
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Keto Easy Smokehouse Chicken by Noreen’s Keto Kitchen & Life!
Ingredients:
3-4 pieces of Chicken Leg Quarters (Bone in,skin on, however many will fit in a single layer of your Dutch oven or baking dish.
1 teaspoon of Pink Salt
1 teaspoon of Ground Black Pepper
1 teaspoon of Paprika
2 Tablespoons of Low Carb “Brown” Sweetener (optional)
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 4 servings:
Per serving: 317 Calories, 23.4g Fat, 16.9g Protein, 8.8 Total Carbs, 1.4g Fiber, 7.4g NET CARBS
Keto Spaghetti Squash alla Carbonara by Noreen’s Keto Kitchen & Life!
Ingredients:
1 Whole Spaghetti Squash, cut in half
1 Tablespoon of Extra Virgin Olive Oil PLUS a teaspoon when roasting the squash
4 ounces of Diced Pancetta (I use Boar’s Head brand)
To prepare the spaghetti squash, preheat the oven to 400F, line a sheet with aluminum foil or parchment paper, for easy clean-up.
Use a very sharp knife to cut off the top and very bottom ends of the spaghetti squash. Slice the squash in half from top to bottom.
Use a large spoon to scoop out the spaghetti squash seeds.
Drizzle the insides of the squash with 1 teaspoon of olive oil and rub it all over the inside.
Season the squash pieces with salt and pepper.
Place the squash halves cut-side down on the baking sheet.
Bake for 40 to 60 minutes (depending on the size of your squash), until the cut sides are brown and the insides of the squash halves are easily pierced with a fork.
When the squash is done, let cool slightly.
Using a fork, scrape the inside of the squash, to create spaghetti strands. Set aside
Start on the Carbonara sauce:
Heat olive oil in a large pan on medium heat.
Add the diced pancetta to the pan. Cook for a few minutes
Once the pancetta has rendered its fat and has begun to brown, add garlic, and saute until soft. 1-2 minutes.
In the meantime, mix the eggs and parmesan cheese in a bowl. Stir until well combined.
Once garlic is soft, add the spaghetti squash to the bacon and garlic mixture, toss in the pan to combine.
Remove the pan from the heat. (IMPORTANT NOTE, so you don’t scramble the eggs)
Stir in cheese/egg mixture, tossing until well coated and parmesan cheese has melted
Add plenty of ground black pepper, to taste
Garnish with parsley.
Serve immediately! Great as a main dish or as a side. This tasted even better the next day, after the squash noodles firmed up in the fridge. To reheat leftovers, I recommend sauteing in a pan for a few minutes, stirring frequently.
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Chop up onion into large pieces. Put onion pieces and bay leaves on the bottom of the crock pot
Place Pork Shoulder on the bed of onions
Pour the apple cider vinegar and worchestire sauce over the pork
Sprinkle the spices and sugar all over the pork: brown sugar, salt, pepper and red pepper flakes
Rub into the pork shoulder
Turn the Crock Pot on Low and cook for about 8 hours
The pork is done when it is falling off the bone
Remove pork from crock pot onto large plate, leaving behind the onions and juices. ( You can use the juices left in the crock pot as a sauce: pour into a sauce pan, add a dash of liquid smoke and bring the liquid to a boil, boil until liquid reduces by half. Pour over your pulled pork.)
Allow pork to cool a bit and pull the pork meat apart with a fork or your fingers
In a large bowl, whisk together all of the ingredients: low carb mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt & pepper.
Cover and refrigerate for at least an hour before serving.
Keto, Low Carb, Sugar Free, Gluten Free, Grain Free & Nut Free – 1.3 g Net Carbs
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general breakdown of the nutrition info for 1 serving (recipe serves 6):
Per piece: 268 Calories, 20g Fat, 10.1g Protein, 1.3g Total Carbs, 0g Fiber, 1.3 g Net Carbs
Keto Classic Caesar Dressing by Noreen’s Keto Kitchen!
Ingredients:
1-2 Cloves of Garlic, finely minced
4 Anchovy Fillets or 2 teaspoons anchovy paste
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of Salt
1 teaspoon Ground Black Pepper
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 Large fresh egg yolk
1/2 cup Extra-Virgin Olive Oil
1 cup grated Parmesan cheese, the higher quality you can use here the better
Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 0.5g net carbs per serving
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info per serving (recipe makes 6 servings):
Per serving: 108 Calories, 10g Fat, 2.9g Protein, 0.9g Total Carbs, 0.4g Fiber, 0.5g NET CARBS
Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen!
Ingredients:
2.5 oz (70g) crumbled blue cheese
4 Tablespoons of full fat sour cream
3 Tablespoons of keto friendly mayonnaise
1 Tablespoon of white vinegar (whatever kind you like is ok)
1/4 teaspoon of garlic powder
salt and pepper to taste
Instructions:
Combine all the ingredients in a bowl and mash and blend well.
Season with salt and pepper.
Cover and refrigerate for about an hour or so to let the flavors come together.
If you want to thin out the dressing a bit, add a tad bit more vinegar.
Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!
Hope you enjoy this as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
With warm weather approaching and the sunny outdoors calling to us, who wants to spend all evening indoors cooking dinner? Not me! That’s for sure!
Fresh and yummy salads are my go-to meals when it’s hot out and I don’t want to spend much time cooking. I am going to share with you some of my favorite quick, easy and delicious Keto Salad ideas to keep it interesting and delicious!
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Buffalo Chicken Salad with Blue Cheese Dressing
To make this super easy, buy a pre-cooked rotisserie chicken, and toss the white meat in buffalo sauce (equal parts melted butter & franks hot sauce for medium heat). Serve buffalo chicken over a bed of greens or your favorite salad and top it all off with a yummy blue cheese dressing. Throw in some finely chopped celery for that crunch and there you have it! Low carb Buffalo Chicken Salad!
If you are grilling outside, well season your chicken with salt & pepper and grill it up! Slice it and toss in buffalo sauce.
I am a little lazy keto when it comes to dressings, I usually buy Ken’s Blue Cheese. It’s relatively low in carbs and gluten free but not made with keto friendly oils. I don’t eat it that often so I kind of consider it a cheat when I do.
If you are strict, you can always make you own blue cheese dressing! When I am feeling a bit less lazy, I will make the blue cheese dressing from scratch. It’s actually super easy to make.
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Keto Blue Cheese Dip/Dressing by Noreen’s Keto Kitchen
Keto Blue Cheese Dressing
Ingredients:
2.5 oz (70g) crumbled blue cheese
4 Tablespoons of full fat sour cream
3 Tablespoons of keto friendly mayonnaise
1 Tablespoon of white vinegar (whatever kind you like is ok)
1/4 teaspoon of garlic powder
salt and pepper to taste
Combine all the ingredients in a bowl and mash and blend well. Season with salt and pepper. Cover and refrigerate for about an hour or so to let the flavors come together. If you want to thin out the dressing a bit, add a tad bit more vinegar. Serve over your favorite salad or as a dip for buffalo chicken wings! Yum!
Always a classic and always delicious! Serve this salad with grilled or sauteed chicken or shrimp, topped with shaved parmesan and creamy caesar dressing. To keep it Keto you just have to skip the croutons! Caesar Salad is usually served on chopped Romaine Lettuce, but use what you want.
For the protein: You can grill, blacken, sautee, fry, bake, or buy (rotisserie chicken) the chicken or shrimp to add to your Caesar Salad.
The Dressing: I tend to buy most of my salad dressings, for the sake of convenience, but for holidays and special occasions, nothing beats a fresh and delicious homemade dressing. Check out my Classic Caesar Keto Dressing recipe below!
Keto Classic Caesar Dressing by Noreen’s Keto Kitchen
Ingredients:
1-2 Cloves of Garlic, finely minced
4 Anchovy Fillets or 2 teaspoons anchovy paste
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of Salt
1 teaspoon Ground Black Pepper
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1 Large fresh egg yolk
1/2 cup Extra-Virgin Olive Oil
1 cup grated Parmesan cheese, the higher quality you can use here the better
Instructions:
Add the minced garlic and anchovy fillets to a medium bowl.
Whisk in the lemon juice, mustard, Worcestershire sauce, salt, pepper and egg yolk.
While whisking, drizzle in the olive oil and continue to whisk until the mixture is emulsified.
Add the parmesan cheese and mix well.
Use the dressing immediately, or store in the fridge in an airtight container for up to 2 days.
With the raw egg yolk included in this recipe you will want to use this dressing ASAP. It is so yummy that I guarantee that won’t be a problem!
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Cobb Salad
I love Cobb Salad! Who can argue with seasoned grilled chicken, chopped hard boiled egg, real bacon crumbles, chopped avocado, blue cheese crumbles, sliced red onion, tomato and a nice creamy dressing, all over your favorite salad mix! Sign me up! There really is nothing fancy about a Cobb Salad – use the toppings you like and your favorite dressing and you have a simple, delicious, healthy, summer salad!
Ditch the drive thru and opt for a Keto-ized Big Mac inspired Salad instead. Sliced up burgers, on a bed of chopped Iceberg or romaine lettuce, finely diced white onions, chopped pickles, and big mac sauce/dressing. It’s a pretty awesome replacement for the carb & sugar laden fast food one.
Keto Secret Sauce by Noreen’s Keto Kitchen
Ingredients:
1/2 cup of Low Carb Mayonnaise
2 Tablespoons of French dressing or Thousand Island Dressing ( I use the lowest carb one I can find)
2 Tablespoons of Dill Pickle Relish
1/2 Tablespoon of Sweet Relish
1 teaspoon of Dried Minced Onion
1 teaspoon of Sugar Free Ketchup
1 teaspoon of White Vinegar
1/8 teaspoon of Salt
Instructions:
Add all of the sauce ingredients into a small bowl. Mix until well combined. Cover and refrigerate for at least an hour, before serving. Will keep in the fridge for up to 3 days.
Shrimp is a great quick dinner idea because it cooks super fast. Before grilling, sauteing, or broiling, toss the shrimp in your favorite seasonings.
I like to change up it all the time, but here are some of my go to seasoning choices:
Old Bay Seasoning
Slap ya Mamma Seasoning
Butter, garlic, pepper, splash of lemon juice
Buffalo Shrimp – melted butter and franks red hot sauce
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Tuna Salad
I love a nice Tuna salad anytime but it’s super great in the summer because it requires no oven!! (if you leave out the hard boiled eggs). Check out the recipe below:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same. Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves. Or like how I ate most of it – straight out of a bowl!!
Ingredients:
2 cans of high quality Tuna (8-10 ounces total)
1/2 cup of Low Carb Mayonnaise
1 Tablespoon of Brown Mustard
1 Tablespoon of Dill Relish (or chopped up dill pickles)
1/3 cup of Celery, finely chopped
Salt, to taste
Pepper, to taste
Dash of Paprika
1/8 teaspoon of Garlic Powder
Green Onions, finely chopped (optional)
2 Hard Boiled Egg, finely chopped (optional)
Bacon crumbles (optional)
Instructions:
Combine all ingredients in a bowl and stir until well combined. Add salt & pepper to taste. Refrigerate any leftovers.
Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!! This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.
I love the flavor combo of grilled chicken, melted cheese, bacon crumbles and yummy ranch dressing. For the dressing, I buy mine from a local orchard that has a farmers market. They make a bunch of their own sauces, dressings, jams,etc. The ranch I get is AWESOME and zero carbs per serving. Find a ranch dressing that you love and is low carb and you will stick with it! Check out your local markets, farms and orchards because you never know what amazing treats you will find.
If you aren’t lucky enough to have found the perfect ranch dressing to buy, a packet of hidden valley ranch seasoning will do as well. If you want to make your own homemade Keto Ranch Dressing, here’s my recipe:
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Keto Ranch Dressing by Noreen’s Keto Kitchen
Nutrition Information:
Per Serving (12 servings in recipe): 150 calories, 16g fat, 1g carbs; 0.5g protein
Ingredients:
1 cup of Low Carb Mayonnaise
1/2 cup of Full Fat Sour Cream
1/2 teaspoon of Dried Chives
1/2 teaspoon of Dried Parsley
1/2 teaspoon of Dried Dill Weed
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Onion Powder
1/8 teaspoon of Salt
1/8 teaspoon Ground Black Pepper
Instructions:
In a large bowl, whisk together all of the ingredients: low carb mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt & pepper.
Cover and refrigerate for at least an hour before serving.
Nutrition information will vary depending on what brands you use. However, here is a general break down of the nutrition info (for 4 servings) which included the optional green onions and 2 hard boiled eggs:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same. Serve over a bed of leafy greens, piled up in a FatHead Bun with some bacon, or wrapped up in large romaine lettuce leaves. Or like how I ate most of it – straight out of a bowl!!
Keto Tuna Salad by Noreen’s Keto Kitchen
Ingredients:
2 cans of high quality Tuna (8-10 ounces total)
1/2 cup of Low Carb Mayonnaise
1 Tablespoon of Brown Mustard
1 Tablespoon of Dill Relish (or chopped up dill pickles)
Combine all ingredients in a bowl and stir until well combined. Add salt & pepper to taste. Refrigerate any leftovers.
Serve Keto Tuna Salad on a bed of Butter Lettuce, Romaine, Spring Mix, Spinach, etc. Or eat on slices of cucumber or piled up on a Fathead bun with a strip of bacon… YUM!!
Variations:
This recipe can also be used to make Chicken or Turkey Salad, just sub out the protein and everything else stays the same.
Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
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Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Dairy Free and Sugar Free!!! Nutrition information for 6 servings: Per serving: 17 Calories, 0.1g Fat, 0.8g Protein, 3.9 Total Carbs, 1.5g Fiber, TOTAL CARBS = 2.4g
Ingredients:
6 Whole Plum or Roma Tomatoes, chopped
1/2 Yellow Onion, Diced finely
1 Whole Jalapeno, Diced Finely
1/2 Bunch Fresh Cilantro, Chopped
Juice Of 1 Lime
1/2 teaspoon Salt
Black pepper to taste
Instructions:
Combine the Onion, Tomato, Jalapeno, Cilantro, Lime Juice, Salt and Pepper. Stir until well mixed.
Refrigerate any leftovers in an airtight container.
Serve over smashed avocado or guacamole, over Keto Beef and Cheese Nachos (pork rinds as chips), in your favorite Keto Tacos or salads. This stuff is so fresh and light and delicious!
This is a hearty & filling dinner idea that I whip up on special occasions. I used to eat this dish pre-Keto and didn’t have to change much except ditching the pasta. I eat it over cauliflower rice, zucchini noodles, broccoli, etc. If you have non- keto people to feed simply serve this yummy alfredo over pasta. Everyone will be happy! Don’t like Shrimp? Sub it out for precooked chicken. Hope you love it!! =)
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Nutrition information will vary depending on what brands you use and does NOT include the cauliflower rice or veggie I serve it over. However, here is a general break down of the nutrition info (for 5 servings):
Calories: 485, Total Carbs: 11.5 grams, Dietary Fiber: 1.3 grams, Net Carbs: 10.2 grams, Fat: 38.4 grams, Protein: 24.7 grams.
Keto/Low Carb Peppered Shrimp Alfredo Bowl by Noreen’s Keto Kitchen!
Ingredients:
3 Tablespoons of butter
2 Tablespoons of extra-virgin olive oil
1 Small onion, finely diced
2 Cloves of garlic, finely minced
1 Red Bell Pepper, finely diced
8 oz of Portobello Mushrooms, roughly chopped
1 Pound of Shrimp, peeled and deveined
1 (15 oz) Jar of low carb Alfredo Sauce, less than 2 carbs per serving (or homemade if you are adventurous)
1/2 Cup of grated Romano or Parmesan Cheese
1/2 Cup of Heavy Cream (half & half is fine if it’s all you have on hand)
1 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to taste
Chopped Parsley to garnish
Serve over Riced Cauliflower, Zucchini Noodles, Broccoli, etc.
If serving to non-Keto folks, serve over pasta.
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Instructions:
Melt the butter in a pan along with the olive oil over medium heat.
Stir in the chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the garlic, red pepper, and mushrooms.
Cook over medium heat until soft, about 3-4 minutes more. Stirring occasionally.
Stir in the shrimp and cook until firm and pink, 2-3 minutes.
Pour in the alfredo sauce, romano cheese, and heavy cream.
Bring sauce to a simmer stirring frequently until thickened, about 4-5 minutes.
Season with cayenne pepper, salt and pepper to taste.
Garnish with fresh chopped parsley.
Serve over cauliflower rice, zucchini noodles, broccoli, etc.
If serving to non-Keto folks, serve over pasta.
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Hope you enjoy this recipe as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
Gluten free, Grain free, Low Carb & Sugar Free…. But NOT FREE of Deliciousness!!!!!Net Carbs: 2.6 grams
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Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (3 servings): Calories 439 Carbs: 4.7 grams Dietary Fiber: 2.1 grams
Net Carbs: 2.6 grams Fat: 24.7 grams Protein: 48.8 grams
Keto Crispy Chicken Tenders by Noreen’s Keto Kitchen!
Ingredients:
1 Pound of Boneless, Skinless Chicken Breast or Tenders
1.5 Ounces of regular Pork Rinds, crushed
8 Tablespoons of Almond Flour
1/2 teaspoon each of: Salt, Pepper, paprika, garlic powder, & slap yo mama seasoning mix (optional)
Additional Salt & Pepper to season chicken breast
1 Tablespoon of Grated Parmesan cheese (I use the plastic jar stuff, no need to get fancy here)
1 Large egg
Dash of cream or half & half (optional)
1 teaspoon of Brown Mustard
Olive Oil for frying – or any Keto friendly oil such as Avocado or Coconut oil
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet.
Lightly season the chicken pieces with salt & pepper.
In a bowl combine the crushed pork rinds, almond flour, parmesan cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning.
To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix.
Time to start cooking!!!
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.
Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated.
Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture.
Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil
Cook on medium heat about 5 minutes per side, until golden brown and crispy.
Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!!
Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Leftovers can be chopped up and put on a salad, in a fathead bun sandwich or added to a Lettuce wrap.
Variations – This recipe can be easily modified for sooooo many things!
If you want to use this chicken as the base of a Chicken Parmesan dish, I would switch out the paprika for some dried oregano or basil, and maybe add a bit more parmesan to the coating.
For Spicy Chicken tenders, add more slap yo mama seasoning or your own choice of spicy seasonings.
For Buffalo Chicken tenders: after frying the chicken, toss & coat them in buffalo sauce. I always make my own buffalo sauce: equal parts melted butter to Frank’s Original Red Hot sauce for medium spiciness.
Hope you enjoy them as much as I do!!!! Tried and Tested From Noreen’s Keto Kitchen!!!!
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Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):
Cut up the chicken breasts into your desired size; a kitchen scissors makes this easy. If the pieces are a bit uneven in thickness, lightly pound with a meat tenderizer mallet. Lightly season the chicken pieces with salt & pepper.In a bowl combine the crushed pork rinds, almond flour, parmasean cheese, and 1/2 teaspoon each of salt, pepper, paprika, garlic powder and slap yo mama seasoning. To crush the pork rinds, I place them in a ziploc bag and use a rolling pin to roll over the pork rinds, crushing them to a panko breadcrumb consistency. It you want extra crispy chicken, then I would leave the pork rinds in chunkier pieces.
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In a separate bowl, combine the egg, mustard and dash of cream/half & half. Give it a good mix. Time to start cooking!!!
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Dip the chicken pieces, one at a time, into the egg mixture, making sure it is well coated. Then dip into the pork rind coating, and place on a plate. Continue to coat all pieces with the egg mixture and then the pork rind mixture
Add enough olive oil to a Large frying pan to just about cover the bottom of the pan. Let the oil heat up for a few minutes on medium heat. In the meantime, you can start coating the chicken.Once the olive oil is warm, gently place the chicken pieces, one at a time into the oil Cook on medium heat about 5 minutes per side, until golden brown and crispy. Remove chicken from pan and let drain on a paper towel covered plate.
Winner Winner Chicken Dinner is READY!!!! Serve with your favorite dipping sauce: no sugar added ketchup or BBQ sauce, mustard, ranch or blue cheese dressing, or my personal favorite Chipotle Dip from Stew Leonard’s (aka as the disney world of grocery stores).
Noreen’s Keto Kitchen & Life 