Sometimes it’s the simple things in life that I miss in my low-carb lifestyle. A perfect example, breadcrumbs. My family loves fried chicken, chicken-fried steak, meatloaf. What do all three of these have in common?
You need breadcrumbs.
But just saying the word breadcrumbs tells you can’t have them as a Recovering Carbie. In fact, in case you are curious, breadcrumbs have 18 net carbs in them for 1/4 cup. And you know you need more than 1/4 cup breadcrumbs for most recipes.
On Pinterest there are tons of low carb breadcrumb recipes, most of which involve pork rinds. I tried to make breading just out of pork rinds, but it lacked flavor. Even seasoning the pork rinds didn’t help much. So, I started adding different ingredients, until I got it just right for my taste!
My no-bread breadcrumbs are amazing! (1) They have 0 carbs, (yes you read that right) and (2) They taste just like breadcrumbs.
Added bonus – they are super easy to make.
Here’s what you need:
1 bag of regular pork rinds
1/3 cup of Parmesan cheese (like the green can kind)
1/3 cup of Ranch Seasoning
Yep, that’s it – super simple right?
No fancy ingredients in these breadcrumbs!
In a large food processor pour in a bag of pork rinds. I had to grind up about 3/4 bag first and then pour in the remaining 1/4. Grind super fine. In other words put it on high and walk away for a bit!
Add in about 1/3 cup of Parmesan cheese. Don’t even bother getting out your measuring cup. Just eyeball it. If you pour a little more than 1/3 cup, it won’t matter! You don’t have to measure this — trust me. Just do it to your taste.
Pour in about 1/3 cup of Ranch Seasoning. Don’t buy the Ranch Dip packets…those have carbs. Ranch Seasoning Mix on the other hand, does not. So I love this stuff. Again don’t bother measuring — just eye ball it.
Grind it all up until it is super fine like sand or brown sugar.
There you go – breadcrumbs without a piece of bread in sight!
You can use these breadcrumbs for any recipe that calls for breadcrumbs, but they make an excellent breading for chicken.
Start with 4 chicken breasts. Cut in 1/2. Pound with a meat hammer until thin.
Season the chicken with salt and pepper.
Set up a breading station. Crack two eggs in a shallow dish, and your breadcrumbs in another. Dip in egg, then bread the chicken. It should be a nice light coat.
Pour your oil of choice (I used regular vegetable oil) in a frying pan. Fry up your chicken until deep golden brown and crispy!
I served my fried chicken with some garlic butter spaghetti squash.
Fried chicken on a “diet”….see why I love this lifestyle.