CHICKEN DIABLO WITH MUSTARD AND PORK RINDS – Keto, Low Carb
If you love mustard, you will absolutely love this dish! It’s super-easy and very flavorful. Bread crumbs are usually used for this dish, but I made it in a keto / low carb version, which uses crushed pork rinds.
I used chicken thighs in the video but I was simply too lazy to go grocery shopping for chicken breasts 😛 It’s delicious in either way, so use whichever you prefer.
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Chicken Diablo with Mustard and Pork Rinds / Keto / Low Carb
- 2 Boneless Chicken Breasts (or Thighs) with Skin (About 10 oz /300 g in total)
- 1/2 tsp Seasoning
- 1/2 tsp Salt
- 2 tsp Lard (or Olive Oil)
- 5 tsp Whole Grain Mustard
- 5 tbsp Crushed Pork Rinds
- 1/2 tsp Chopped Parsley (Optional)
Preheat the oven to 180 C / 350 F.
Tenderize the chicken with a meat mallet.
Mix together the seasoning and salt in a small bowl. Rub it onto both sides of the chicken.
Heat a frying pan / skillet over medium heat and add the lard. Put the chicken in the pan, skin side down. When the skin has a nice golden color, turn it over and cook the other side until golden brown. Remove from heat.
Put the whole grain mustard on the skin side of the chicken.
Sprinkle the crushed pork rinds on the mustard.
Bake for 20 minutes.
Sprinkle the parsley on top if desired.
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