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Top view of low carb fried chicken in a frying basket

Low Carb Fried Chicken

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Servings :8 Servings
Prep Time15 mins
Cook Time25 mins
Total Time40 mins


Marinade (optional!):

  • Pickle Juice enough to cover the chicken in a resealable baggie

Fried Chicken:

  • 3 Lbs Chicken Tenders
  • 4 Ounce Pork Rinds
  • 2 Teaspoon Thyme
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Oregano
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Cayenne Pepper
  • 2 Eggs


Marinade (optional):

  • Place chicken in a large resealable baggie.
  • Pour pickle juice over the top. Make sure there's enough to cover the chicken.
  • Place chicken in the fridge and allow it to marinate overnight.
  • Rinse chicken before coating it...


  • Preheat oven to 400 F and line a baking sheet with aluminum foil.
  • Place pork rinds in a resealable bag and crush into a panko sized grain. Be sure to leave a few large pieces.
  • Add thyme, salt, pepper, oregano, garlic powder, and smoked paprika to the bag and shake a few times to combine.
  • Pour the pork rind combo in an even layer on a flat plate.
  • Beat eggs in a wide-mouthed bowl.
  • Dip chicken into the eggs, then into the pork rind combo — make sure to evenly coat all sides. Place chicken onto the prepared baking sheet.
  • Once all chicken tenders are evenly coated, bake in the oven 24 minutes, until chicken is cooked all the way through and has reached an internal temp of 165 F.
  • Allow chicken to cool and serve with your favorite dipping sauce. Enjoy!


Calories: 291kcal | Carbohydrates: 1g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 765mg | Potassium: 660mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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