5-1/2 oz pork rinds
6 bone-in chicken thighs with skin, about 2 lb. (908 g)
6 bone-in chicken legs with skin, about 1.75 lb. (680 g)
1 large egg
1/2 cup mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Preheat the oven to 400 F (200 C).
Place a wire cooling rack in a large rimmed baking sheet.
In a food processor, grind the pork rinds, some larger pieces are desirable. Spread on a large plate.
Remove the skin from the chicken pieces.
In a shallow bowl, mix the egg, mayonnaise, mustard, thyme, salt, pepper, oregano, and garlic powder.
Dip each piece of chicken in the mayonnaise mixture to coat thoroughly and then roll in the pork rinds to cover completely.
Place the chicken on the wire rack, making sure there is enough room around each piece for the chicken to roast evenly and crisply.
Bake for 40 minutes, or until the juice runs clear when the thickest part of the thigh is pricked with a knife.
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