Here’s a hot take: You might NEVER make fried chicken at home after enjoying this easy, no mess, delightfully crispy oven baked Pork rind chicken.
I was certainly skeptical before my first time, but I honestly haven’t looked back since! This dish has become a household favorite and has consistently been in the weekly rotation.
Look, I love a good bucket of fried chicken as much as anyone – heck, I even worked on a gluten free version that was nearly indistinguishable from the classic flour based version.
That said, dealing with oil is THE WORST.
If the basic dangers of cooking with skin melting liquid wasn’t deterrent enough, having to clean/keep or dispose of it afterward is.
Personally, it’s enough of a pain in the bum cheeks to overshadow any moments of bliss I might experience while eating fried chicken. The juice just ain’t worth the squeeze!
Enter oven baked Pork Rind Chicken.
I know, I know – pork rinds revered by some and shamed by others, but believe it or not, they are starting to shake their old reputation. Some might even call it a classy snack now-a-days! In whichever camp you fall, dude, this pork rind chicken recipe will literally rock your world.
Let’s get on with the goodness!
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HOW TO MAKE THE BEST NO FRY PORK RIND CHICKEN EVER
STEP 1: Start your oven setting it to Bake + 400°F (204°C). While you’re waiting for it to heat up, break out your ingredients:
- 2 lbs. chicken thighs
- 5 oz. pork rinds
- 2 eggs
- 1 tsp salt
You’ll also want to find the following kitchen tools:
- Food processor
- Alternatively, a 1 gallon ziplock bag and something to smash pork rinds with like a rolling pin, meat tenderizer, or 16 oz. can of anything
- Baking sheet
- 2 Bowls (smaller)
STEP 2: Use the food processor (or ziplock back and implement of pork rind destruction) to make your pork rind crumbs. Once smashed to bits, pour into a bowl and set it aside.
STEP 2: Set up your egg wash by cracking and whisking 2 eggs together. Set that bowl next to your chicken thighs, pork rind crumbs, and baking sheet.
Accordingly, will leave you with a nice assembly line of (1) chicken thighs > (2) egg wash > (3) pork rind crumbs > (4) baking sheet.
STEP 3: To batter your chicken, dip each piece of chicken in the egg wash and cover it completely with the pork rind crumbs. Lay each on the baking sheet leaving breathing room in between.
Be sure you press the chicken into the pork rind crumbs so that it sticks and you get good coverage.
STEP 4: Place the baking sheet in the oven for 20 minutes. Flip each piece and bake for another ~20 minutes (40 minutes of cooking time total).
** If you have a meat thermometer, check your chicken with about 5 minutes left. I prefer to pull my chicken thighs from the oven at 175°F (79°C)
STEP 5: Remove from the oven and sprinkle with salt.
** If you used plain salted pork rinds, give them a taste before adding additional salt. If you’d like more, this is when you would want to add it.
STEP 6: Stuff your face.
FREQUENTLY ASKED QUESTIONS (FAQ)
Do I need any oil for this recipe?
Nope! The beautiful things about this recipe is that we bake the pork rind chicken in the oven. No oil + no frying = no danger or mess to clean up!
What is the best way to serve oven baked pork rind chicken?
This recipe is so versatile! It can stand on its own as the main dish (pick your sides) or my favorite, top it over a bed of rice/cauliflower rice. You can also cut your chicken thighs into smaller pieces and serve it as an appetizer. Better yet, make smaller chicken tenders for the kids. The options are endless.
Aren’t pork rinds bad for you?
Pork rinds are dehydrated pork skin that’s been fried, usually in its own rendered pork fat, or baked. No diet dogma here, so you’ll need to make your own decision, but they’re damn good!
Is this recipe gluten-free?
Heck yes it is!
How do I store the leftovers?
Store pork rind chicken in a seal container in the refrigerator for up to 3-4 days. Reheat the chicken in the microwave at a lesser power (e.g. 50%) or no more than 1 minute at regular power.
📺 WATCH ME MAKE PORK RIND CHICKEN
🍳 RECIPE
Pork Rind Chicken
Equipment
- Food Processor (or zip lock back w/ rolling pin, meat tenderizer, or heavy can for smashing)
- Baking Sheet
- 2 Bowls (small)
Ingredients
- 2 lbs. chicken thighs
- 5 oz. pork rinds (plain or salted)
- 2 medium eggs
- 1 tsp salt
Instructions
- Turn oven on to 400°F.
- Pour each bag of pork rinds into the food processor and blitz them until they turn into a crumb texture.5 oz. pork rinds (plain or salted)
- Pour pork rind crumbs into a bowl and set aside.
- Set up your egg wash and battering station. First, crack both eggs into a separate bowl and whisk to create egg wash. Set that up next to your chicken thighs, pork rind crumbs, and baking sheet. Note: lining your baking sheet with parchment paper is optional. Its main purpose is to reduce mess, but is otherwise not necessary.
- Batter each chicken thigh, dipping each into the egg wash allowing excess egg to drip off, then coat in pork rind crumb, and place on baking sheet. Repeat for each piece of chicken thigh.2 lbs. chicken thighs, 2 medium eggs, 5 oz. pork rinds (plain or salted)
- Place the baking sheet into the oven and set the timer for 20 min.
- Flip the chicken thighs over on the baking sheet and return to the oven for another 20 min. (40 min. cook time in total).
- Remove from the oven, sprinkle with salt, and serve immediately.1 tsp salt
- Stuff your face!
Notes
- Aim for plain pork rinds (usually with salt), but it’s totally okay to go with an alternative flavor if you’re feeling spicy (no pun intended).
- Knowing most brands will have salt included in their ingredients, hold off on adding additional salt until after you’re finished baking the chicken and have had a chance to taste.
- You can also spice up your pork rind batter yourself adding garlic, paprika, and powdered onion for a classic barbecue taste; or add parsley and parmesan cheese for an Italian twist. The options are endless – have fun with it.
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