Crunchy Cracklins Skillet Chicken Breast Recipe (10 Minutes, 4 Ingredients) Chicken Recipes Dinner Shortcut Recipes High Protein Recipes Gluten-free Low Sugar Recipes

Pork rinds, fried pork skins, cracklins, chicharrones. Whatever you call those crispy, crunchy nuggets of fried pork goodness, they are a great coating for fried foods. After the success of my thin-cut Italian chicken breasts recipe, finding new ways to use this cut of chicken became a priority. And here is another crunchy-as-all-get-out chicken recipe!

To make this crunchy fried chicken breast you will need just four simple ingredients: thin-cut chicken breasts, a bag of fried pork skins, chili powder or ground paprika and olive oil. The bag of fried pork skins and the thin-cut chicken breast are the quick and easy shortcut ingredients. The chicken is coated in the spices and crushed pork rinds and then quickly fried in a skillet until golden brown and crispy.

You can use regular fried pork skins or spicy pork skins for this easy chicken recipe. If you use spicy chicharrones, you may want to cut back or omit the chili powder or use paprika instead to season the chicken breast. 

Serve this crunchy pan-fried, high-protein chicken for dinner with a grain and your favorite vegetable. Be sure to read about the health benefits of protein.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 4 thin-cut-chicken breasts
• 3.25 ounces (1 bag) fried pork skins or spicy fried pork skins, crushed
• chili powder or paprika, to taste (I used chili powder)
• olive oil

Here's how to make it:

1. Season the chicken with salt and pepper. Sprinkle with the chili powder or paprika, to taste. Drizzle with a little olive oil. Flip the chicken over and repeat on the other side. (If you can't find thin-cut chicken breasts, you can simply pound out regular chicken breasts to an even thickness.)
2. Crush the pork rinds and put them on a plate. (If you have a large bag of pork rinds, you will not need the whole bag.)
3. Heat a little olive oil in a skillet. (I used about 2 tablespoons.) Dredge the chicken in the crushed pork skins, pressing so they adhere.
4. Put the chicken into the hot oil. Cook the chicken for about 3 to 4 minutes on the first side or until very golden brown and crispy.
5. Flip the chicken over and cook about 1 more minute or until cooked through and crispy on both sides. (You may need to add more olive oil during the cooking process. The chicken is cooked through at 165 degrees F internal temperature on a food thermometer.) Store any leftover chicken in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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