Missing that delicious, flavorful, breading that could turn an ordinary pork chop or chicken thigh into something magical? This ketogenic take on a "Shake N Bake" breading is sure to please, and keep your keto diet on track. To make this even easier, the breading can be stored and used later! Oh yeah, and it's 1 Net Carb. So channel your inner Ricky Bobby and give this recipe a try.
Servings: 6
Prep time: 5 min
Cook time: 20 min
Macros Per Serving:*
Calories: 605
Fat: 41g
Protein: 53g
Total Carbs: 2g
Net Carbs: 1g
*Macros are calculated using pork chops and coconut flour
Ingredients:
(Ingredients can be purchased by clicking on the green link)
6 half pound pork chops or chicken
2.5 oz or 1 c of finely ground pork rinds or pork bread crumbs
1 tbsp olive oil
1 tbsp grated parmesan or coconut flour
1 tsp pink Himalayan salt
1 tsp onion powder
1 tsp paprika
½ tsp garlic powder
¼ tsp black pepper
Pinch ground red pepper
Pinch parsley
Pinch basil
Pinch oregano
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information
Let's Do This!
Set oven to 425 F.
Grind pork rinds in your food processor until they are crushed to a fine powder. Alternately, you can use pork bread crumbs.
Add all ingredients (besides the meat) to the food processor. Continue to pulse until combined.
Add pork rind mixture to a gallon sized ziploc bag. If saving some for later, set aside before any meat touches the mixture.
Pat protein dry.
Add 1 portion of protein at a time to the bag, shake to apply a generous coating to each piece of meat.
Place protein on a baking sheet with a raised baking rack.
Bake for 20 minutes at 425F (check internal temperature before serving)
Enjoy!