Cracklin Chicken with peppers and salsa
I know I promised this last week but here it is… sorry… better late than never right?
Do you miss your chicken/veal parmesan? How about breaded tilapia or any other delicious breaded or fried meat? Well here is a perfectly primal solution… and it is delicious!
I give you Cracklin Chicken. It is so easy and so delicious. This same principle can be applied for fish, beef, pork or any other meat that you would like as well (Just change the cooking times accordingly of course).
Ingredients:
- Chicken tenders or breasts
- Egg (white and yolk mixed)
- Crushed Pork Crackling or Pork Rinds. You can either collect all the crumbs that are left over from your normal stash or crush some up on purpose.
Prepping the chicken
Directions:
1. Paint your chicken with egg.
2. Cover with crackling crumbs using the egg like a glue.
3. Bake in the oven at 350 degrees for about 30 minutes or until cooked.
4. Enjoy!
You can add some additional seasonings to the chicken if you like but I have found that it is not really necessary because of the salty nature of the crackling or pork rinds.
You can eat your Crackling Chicken straight up, use it in a chicken salad or use it in other delicious recipes like this:
Primal Chicken Parmesan:
Top your crackling chicken with this simple sauce:
Ingredients:
1 Can Tomato Paste
1-2 Cups Water (To desired thickness)
1 Tsp Dried Oregano
1 Tsp Garlic
Directions:
1. In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.
Serve with or without spaghetti squash noodles!
I hope you all enjoy this one… I can’t wait to try my Crackling Tilapia!
September 15th, 2009 - 5:24 pm
OOH this sounds sooooooooo good!!!!!!!
Thanks for sharing SOG!
September 15th, 2009 - 7:05 pm
Aw, flashback! The first meal I ever made when transitioning to Primal (pre-blog) was ‘faux KFC’ – chicken breast strips, coated in egg, crushed Pork Krackles and dried herbs! Delicious, but I haven’t made it in ages. I tend to use the strips as the top of a chicken caesar salad, my boy’s favourite.
September 15th, 2009 - 8:19 pm
Oh man, I was actually thinking about this on the drive home today and thought to myself “I bet if SoG posted the recipe to his fried chicken people would go nuts for it.” Then I got online, and here it is!
September 16th, 2009 - 4:17 am
Mmm I always like fried chicken!
September 16th, 2009 - 9:00 am
Jezwyn,
I guess I thought I was being more original but you beat me to it! Oh well… still delicious all the same!
September 16th, 2009 - 9:19 am
I pan fried cod two nights ago that i dipped in eggs followed by almond meal. It came out pretty good with some hotsauce. I’ll have to try it with the cracklings. Thanks!
September 16th, 2009 - 11:17 am
Mmm…sounds really good! I made some primal chicken parmesan but I used a mix of italian spice, milled flax and almond flour. I painted the chicken with egg, coated it with my flour mix, then I fried it in some EVOO. We topped it with the mozerella then stuck the chicken in the oven to broil so the cheese could get a nice brown.
SOG, do you incorporate dairy at all? I know MDA suggests getting “raw” cheese, and use it sparingly, but we have trouble (in Denton, TX) finding cheese (or any dairy)like that. What do you suggest?
September 16th, 2009 - 12:51 pm
Thanks so much for posting these. They sound amazing, and I can’t wait to try both recipes!
September 16th, 2009 - 2:33 pm
Benjamin Owen,
I sparingly use dairy. I do try to limit my dairy intake but I do consume some dairy. When I do, I only stick to organic wholefat dairy when possible. When it comes to dairy, organic makes a huge difference. We can’t get raw dairy here (it is against the law) otherwise I would probably stick to that. I even have some dairy recipes on here… check out my “Almost primal poppers”, my “Primal Pizza”, heck I even have a primal cheesecake recipe in the archives!
September 17th, 2009 - 10:09 pm
Hmmm, that sounds good. The part of me that is still trying to let go of CW still has a hard time with the concept of pork cracklin’s, though. I’m venturing into organ meats now. Maybe cracklin’s will come later. You did mention cracklin’s earlier, and they sound like a really good replacement for chips or something, so…
@Benjamin:
I’m surprised there’s another paleo person here in Denton! I hear ya on the whole dairy thing. Or even finding meat that isn’t beef, pork, or chicken. I do a lot of shopping at the Sprouts in Flower Mound, but if you have any suggestions, I’m all ears! I’ve lived here for just over three years now and am still trying to find my way around.
September 18th, 2009 - 7:05 pm
Deanna:
There’s a pretty big CrossFit community in the area. We all are paleo
I started ordering meat and some veggies through Crosstimbers Coop. It’s really great! http://crosstimbers.locallygrown.net/
It’s all local, grassfed and priced very well. But, for just weekly shopping, we also hit up Sprouts, or the new Kroger off of Teasley Lane. Grok on!
September 23rd, 2009 - 3:56 pm
This sounds interestingly good. I’m going to have to try it out. SOG, there is a farm in Bosque Farms that sells raw organic milk. It’s not cheap but it’s the real deal. It’s called Sunshine Farm. http://www.sunshinefarmsnm.com/index.html. They also have the best eggs I’ve ever had.
September 25th, 2009 - 3:59 pm
Sam, thanks for the link. I might have to take the drive down to bosque to check it out!
September 30th, 2009 - 12:53 am
Too yummy! thanks for this SoG!
Yavor
October 21st, 2009 - 4:35 pm
I just made this recipe, but I used the Picante flavored pork rinds. It turned out awesome! Thanks SOG.
November 15th, 2009 - 4:09 pm
For you guys in North Texas, there is Slankers http://www.texasgrassfedbeef.com outside of Paris.
December 19th, 2009 - 11:58 am
Another North Texas guy here. Check out http://dfmeats.com/ Thats a farm out of Dennison that has a store on site and also ships to many health food stores here in North Texas. All grass fed etc. etc. Plus they raise hound dogs
Thanks for the Paris link. Paris isn’t too far from me (Trenton).
January 4th, 2010 - 2:40 am
Eggs on a chicken. It’s so ironically simple, why the hell didn’t I think of this. Shall be trying this tomorrow.
Cheers.