Lunch: Low Carb Crispy Fried Chicken

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Low Carb Crispy Fried Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

12 Oz Chicken Breast (Cut in Half)
1/2 Cup Crushed Pork Rinds
1/3 Cup Shredded Parmesan Cheese
1 Large Egg
1 tsp. Pepper
1 1/2 Tbsp. Olive Oil
1 Tbsp. Coconut Oil

Instructions

1. Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
2. In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
3. In another bowl, crack an egg and scramble it well.
4. Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
5. Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We’re doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
6. In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
7. Once the oil is hot, place your chicken inside. DON’T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
8. Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
9. Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
10. Let your chicken cook until it’s just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center – but this is completely up to your own preferences.
11. Serve this up with some broccoli, spinach, or cauliflower.
12. I put some cheese on top and had a little bit of reduced sugar ketchup with it. It was absolutely fantastic!