By SkipT

  • 5-1/2 oz (154 g) 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 (120 ml) mayonnaise

  • 2 Tbsp (30 ml) Dijon mustard

  • 1 1/2 tsp (7.5 ml) dried thyme

  • 1 tsp (5 ml) sea salt

  • 1 tsp (5 ml) freshly ground black pepper

  • 1 tsp (5 ml) dried oregano

  • 1/2 tsp (2.5 ml) garlic powder

  1. Preheat the oven to 400 F (200 C). Place a wire cooling rack in a large rimmed baking sheet.

  2. In a food processor, grind the pork rinds. (A few larger pieces aredesirable. I like to squish them up in the bag first to get the process started.) Spread on a large plate.

  3. Remove the skin from the chicken pieces. (Using a paper towel to grip the skin helps.)

  4. In a shallow bowl, mix the egg, mayonnaise, mustard, thyme, salt, pepper, oregano, and garlic powder.

  5. 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.

  6. Bake for 40 minutes, or until the juice runs clear when the thickest part of the thigh is pricked with a knife.

Nutritional Facts

Per serving.
Effective carbohydrates
0.9 g
1.3 g
0.4 g
52.8 g
46.9 g

dinner chicken/poultry b vitamins iron bake food processor main dish

15 replies

ukarebear 2011-01-27 06:17:26 -0600 Report

Used this with boneless breasts and low cal mayo…the taste was fantanstic! Very crunchy coating and chicken was very moist.

Anonymous 2011-01-06 23:45:48 -0600 Report

I agree with "loves Oregon."—I don't see this as a healthy recipe. Also, many of us are also on cardiac diets and sodium is a big concern. Is it possible to list the sodium content in the nutritional area on all recipes? Thanks!

loves Oregon
loves Oregon 2010-11-01 09:41:04 -0500 Report

My recipe calls for skinless, boneless chicken breasts, skim milk to dip the chicken in and the coating of whole wheat bread crumbs and parmesan cheese

sweetscent 2010-10-28 12:56:14 -0500 Report

I tried this last night with thin sliced chicken breasts. It was great. I'm going to try pork rinds in my meat loaf recipe tonight.

Jenn@slim-shoppin 2010-10-27 16:43:06 -0500 Report

That sounds like a really great recipe! I never would have thought of pork rinds as a coating! My twin sister is diabetic and I love to find new recipes we both can make our families!

chatty_kathy 2010-10-27 13:02:33 -0500 Report

Try this with finely crushed corn flakes and Mrs. Dash seasonings instead of pork rinds if you're watching sodium, and use light mayo to cut the fat - crispy and tasty.

sherlocked56 2010-10-27 07:43:07 -0500 Report

Recipe looks delicious, but 46.9g of fat???? This is a diabetic recipe, which means heathly for you… Better to leave off the skin..

BeckyJ 2008-12-15 18:59:13 -0600 Report

OMG…This is soooo good. I hate greasy chicken but haven't been able to get a good crust when baking before now.

Avera 2008-12-06 23:50:22 -0600 Report

Now this is my kind of recipe! I have never thought of coating the chicken with crushed pork rinds. I am going to try this one asap. I wonder if the BBQ flavored pork rinds will add an extra zing?