Ultra Crispy 3-Ingredient Carnivore Chicken Cutlets
Ultra crispy chicken cutlets are so simple and so versatile. Coated in finely crushed pork rinds, these are near zero carb, high protein chicken cutlets are keto and carnivore friendly. Easy to make this low carb high protein chicken can be made in the air fryer, deep fried, pan fried, or baked in the oven.
Ideal for keto, ketovore, and carnivore diets, these zero carb chicken cutlets have a whopping 45 g of protein each! Perfect for batch cooking, meal prep, and can be used for a variety of different meals.
This recipe is part of both my semi-carnivore recipe series, and my 30 minute meal series.
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost or effort to you, I will earn a small commission if you click through the link and make a purchase.
Made from just chicken, egg, and crushed pork rinds, these simple carnivore chicken cutlets are ultra crispy, clean, healthy, and easy to make.
Why You’ll Love These Chicken Cutlets
- “Breaded” with finely crushed pork rinds, these cutlets are as crispy as can be
- Deep fried, pan fried, baked, or air fried, these cutlets are super versatile
- Can be enjoyed on their own, sliced over salad, zoodle fettuccine, used for keto chicken parmesan, wraps, and more
- Ultra simple, ultra clean carnivore ingredients, chicken, egg, and pork rinds, that’s all you need
- Just 0.2 g of carbs, and an astounding 45 g of protein in each cutlet!
Crispy Ketovore & Carnivore Friendly Breading
If you haven’t tried making carnivore friendly pork rind breadcrumbs (sometimes called pork rind panko) you’re seriously missing out.
Finely crushed pork rinds are hand downs the best low carb breading you can make.
They crisp up wonderfully when pan fried, deep fried, oven baked, and even in the air fryer.
I use them to make ultra low carb chicken fingers, baked chicken parmesan, keto pork schnitzel, ketovore fried chicken, and anywhere else I’d normally use breadcrumbs.
All you have to do is crush them in a freezer bag with a rolling pin or in a food processor and you can coat chicken, pork, or chicken fingers with beaten egg like you normally would and you’re on your way to the most delicious, crispy low carb breaded meal you’ve ever had.
How to Serve Crispy Carnivore Chicken Cutlets
One of the best things about this recipe is how versatile these cutlets are. They are great for batch cooking and can be used in so many different meals. I make these all the time and use them to make a variety of different meals:
- As a topping for salads like a crispy chicken Caesar
- In low carb wraps to make buffalo or Caesar chicken wraps
- With alfredo over zoodles for a crispy chicken alfredo
- Topped with low carb marinara and mozzarella to make keto chicken parmesan
- Cut the chicken into strips or nuggets before breading for low carb chicken fingers
- On their own with a simple sweet mustard sauce
- Any meal that would normally use a breaded chicken cutlet such as” keto schnitzel, chicken Milanese, chicken katsu, crispy chicken piccata, and more
Check out these amazing recipes breaded with crushed pork rinds
How to Cook Pork Rind Coated Chicken Cutlets
Versatile in both use and preparation these cutlets can be deep fried, pan fried, air fired, or baked in the oven.
While some are easy than other, if done properly every method gives you a nice crispy coating.
Deep Frying
Use a deep fryer or a deep pot/pan on the stove with oil or tallow.
Pros:
- Ultra crispy cooks
- Cooks fast
Cons:
- Can only cook a few at a time
- Lots of oil
- Can be mess
Pan Frying
Use a skillet or frying pan on the stove with a small amount of oil, butter, or tallow.
Pros:
- Less messy than deep frying
- Still very crispy
- Cooks fast
Cons:
- Can only cook a few at a time
- Coating may stick to pan
Air Frying
Place in the basket of you air fryer at 400°F
Pros:
- No mess
- Very crispy
- Can cook multiple at a time
- Hands-free cooking
Cons:
- Takes longer to cook
- Limited to size of your air fryer
Oven Baked
Place on a parchment lined baking tray in the oven at 425°F
Pros:
- Low mess
- Great for meal prep and batch cooking
- Hands-free cooking
Cons:
- Takes the longest to cook.
- While still crispy not as crispy as the other methods
Make ahead, Reheating, and Leftovers
These cutlets are great for batch cooking and meal prep. Reheat using the oven, air fryer, or in a frying pan with butter until warmed through. You can also reheat in the microwave but they will not be as crispy.
Check out these Ketovore friendly recipes
Sweet Mustard Dipping Sauce
This is a simple dipping sauce I make often. Its great with chicken fingers, pork chops, as a salad dressing. it can be made with honey and still be fairly low carb, or you can use low carb/sugar free syrup instead.
Sweet Mustard Sipping Sauce
- 1 cup mayo
- 1/4 to 1/3 cup yellow mustard
- 1-2 tbsp honey or sugar free syrup
- 1 pinch of salt
Dipping Sauce Nutritional Information
Per serving (~1/4 cup)
With Honey:
Cals: 270 kcal | Fat: 28g | Carbs: 4 g | Protein: 0.9 g | Net Carbs: 3.4 g
With Sugar Free Syrup:
Cals: 260 kcal | Fat: 28g | Carbs: 2 g | Protein: 0.9 g | Net Carbs: 0.8 g
**I normally used Walden farms Syrup or Lakanto Pancake Syrup
Nutritional values provided are approximate values only intended to give you an idea of how this recipe will fit into your day. Nutritional information may vary depending on many factors such as cooking method, brand, manufacturer, etc. Always check your own nutritional information to ensure accuracy in the information
Recipe Card
3 Ingredient Pork Rind Coated Chicken Cutlets
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- large pot, frying pan, or Dutch oven
- Baking sheet
- Rolling Pin
Ingredients
- 4 large Chicken Breast or 8 boneless chicken thighs 1 1/2 to 2 pounds
- 3 large eggs beaten
- 6-7 oz pork rinds about 2 bags
- Salt optional
Instructions
- Filet into cutlets - If using chicken breast, use a sharp knife to carefully fillet into two this cutlets or butterfly each breast into one large cutlet. If using boneless chicken thighs move to step 2.4 large Chicken Breast or 8 boneless chicken thighs
- Tenderize the chicken into thin cutlets - Use a mallet style meat tenderizer to pound the chicken on both side into a 1/2 inch [1.5 cm] thick cutlet.
- Crush the pork rinds - Place the pork rinds into a large freezer bag and crush with a rolling pin, or pulse in a food processor into a fine crumb that resembles breadcrumbs.6-7 oz pork rinds
- Dredge the Chicken Cutlets - Place the beaten egg and crushed pork rinds into separate large shallow bowls. Dip each chicken cutlet into the beaten egg to lightly coat, then press both sides into the crushed pork rinds until completely covered in an even layer. Shake gently to remove any excess before cooking3 large eggs
- Deep Frying - Heat oil or tallow over medium-high heat in a deep pot or skillet until it just starts to smoke lightly (about 375°F [190°C]). Carefully place the breaded cutlets into the hot oil, working in batches to avoid over crowding. Cook for 2-3 minutes until golden brown, crispy and cooked through. Remove, shake off any oil and drain on a paper towel lined baking sheet to cool. Lightly season with salt if desired. Pan Frying - Heat butter, tallow, or oil in a large frying pan over medium-high heat. Once hot place the breaded cutlets into the pan 1-2 at a time, working in batches to avoid over crowding. Cook for 1 ½ - 2 minutes on the first side until golden brown and crispy, flip and cook the other side for 1 ½ to 2 minutes until cooked through. Lightly season with salt if desired. Air Fryer - Place the breaded cutlet in the air fryer basket. Cook at 400°F [200°C] to 12-15 minutes until crispy and golden brown. Lightly season with salt if desired. Oven Baked - Heat the oven to 425°F [220°C]. Lay the breaded cutlet on a parchment lined baking sheet and bake for 18-22 minutes until golden brown and cooked through. Lightly season with salt if desired.Salt
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Enjoy!
