I love the version of French Fried Onion chicken that I developed (based on the original), but tonight, I took it to a whole new level. Instead of French Fried Onions, I used Baken-ets Hot & Spicy Pork Rinds. OMG! Prepare each step prior to dredging your chicken.
Step 1: Mix a cup of Carbquik with spices of your choice. I used the Dr. Tea's All Purpose Tea Rub. Dredge each chicken breast through the Carbquik and spices.
Step 2: Beat 2 eggs in a bowl, then add salt and pepper to taste. Dredge your chicken breasts through the egg wash.
Step 3: Pour a bag of Baken-ets Hot & Spicy Tender Pork Cracklins into a large zip up baggy. Use a rolling pin to crush the pork rinds until they are a fine powder. Coat your chicken breasts with the pork rinds, pressing the pork rinds into the chicken.
Step 4: Place your chicken breasts into a greased baking dish. Pour any leftover pork rinds on top of the chicken breasts. Bake at 350 for 30 minutes.
Variation: Use French's French Fried Onions instead of pork rinds.
Step 1: Mix a cup of Carbquik with spices of your choice. I used the Dr. Tea's All Purpose Tea Rub. Dredge each chicken breast through the Carbquik and spices.
Step 2: Beat 2 eggs in a bowl, then add salt and pepper to taste. Dredge your chicken breasts through the egg wash.
Step 3: Pour a bag of Baken-ets Hot & Spicy Tender Pork Cracklins into a large zip up baggy. Use a rolling pin to crush the pork rinds until they are a fine powder. Coat your chicken breasts with the pork rinds, pressing the pork rinds into the chicken.
Step 4: Place your chicken breasts into a greased baking dish. Pour any leftover pork rinds on top of the chicken breasts. Bake at 350 for 30 minutes.
Variation: Use French's French Fried Onions instead of pork rinds.
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