Comments on: Low Carb Chicken Parmesan

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Wed, 15 Jan 2014 22:03:17 +0000

In reply to Laura. Glad you like it!

By: Laura

Laura — Wed, 18 Dec 2013 15:56:17 +0000

I use pork rinds all of the time! My husband and I are on low/no carb diet. Whenever a recipe calls for breadcrumbs, I use pork rinds in the food processor and tada…..tasty breading. We use minimal salt in all recipes but when I use pork rinds, I use NO salt since they already have a lot of salt on them.

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Tue, 24 Sep 2013 01:29:50 +0000

In reply to Jen Houck. Good idea!

By: Jen Houck

Jen Houck — Tue, 17 Sep 2013 01:06:29 +0000

I love using pork rinds as a breading. Instead of egg, I use plain melted butter. When you dredge the cold chicken in the butter it will harden a little giving the pork rinds something great to grab onto. When baking the butter really helps to crisp up the pork rind crumbs and keep the chicken moist!

By: cravinghaven

cravinghaven — Wed, 19 Sep 2012 05:34:43 +0000

Hi,

I tried this recipe and just made some substitution on some ingredient/s and it was pretty good.

I have been following some of your recipes because they are so easy to follow.

Please keep posting!

https://cravinghaven.blogspot.com/2012/09/chicken-parmesan-pardon-me-for-not.html — if you take a look, it’s not as good as it looks like yours do. 😉