Thursday, February 21, 2013

Pork rind crusted chicken thighs

Had a couple chicken thighs left from a previous meal and wanted to try a dredge and crust. Mixed up an egg wash, processed some fatty pork rinds (*see note) and dredged the thighs. Then baked at 400f on c cast iron skillet for 15min. Served atop a spaghetti squash and collard green carbonara with a dusting of parmesan reggiano.

Chicken had wonderful crunch and porky flavor with a juicy interior.

For carbonara;1 small spaghetti squash cooked and shredded, 1tbsp lard, 1 onion chopped, 1 bunch collard greens chiffonade, 3cloves garlic chopped, 1/2cup grated parmesan reggiano, salt and pepper to taste.

Split squash and bake for 1hr or until tender then shed. Remove tough mid-rib from collards and chop, chiffonade leaves and chop onion. Heat lard over medium high heat, add onion, garlic and chopped collard rib, cook for 15min. Add collard leaves and cook for another 15min. Next incorporate squash and cheese, mix thoroughly. Season with salt and pepper.

* There are many brands of pork rinds and will give you a crunchy texture but not impart the intense porky flavor due to there being no fat left on the rind when fried at the factory. The brand (Guerrero) I use has a layer of fat on the skin and it adds that great salty pork flavor.

1 comment:

  1. I like this page it makes me hunger look so yummy. so I wanna look for spork skins for sale as soon as possible.