Crispy Fried Chicken Without Carbs?

I want to fry some chicken thighs in bacon grease after i’m done preparing bacon. Usually i’ll make 1-1.5lbs of bacon on the stove at once which leaves a lot of bacon grease to fry in. Normally, I would use milk, eggs, and either breadcrumbs, flour, or cornstarch. Is there anyway to get a similar “crust” without them? I have heard of pork rinds that have been crushed up but that doesn’t sound particularly appealing. Also, that sounds prohibitively expensive compared to the like 5 cents of flour that’s needed.Thanks



from Zero Carb Zebras http://bit.ly/2GTJBd6
via IFTTT

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