I can't believe I ate this...

My mother, the health nut, the woman who started buying raw milk out the back door of a dairy back in 1979; the woman who started a cheese co-op for her friends and had cheese delivered in a semi; the one who planted a garden that was larger than the footprint of her house; the one who made her own tooth powder in the '70's and has never lived it down; that same woman made supper for us the other day--and thank heavens! because we were getting hay...

ANYWAY!--she showed up at my house with a bowl of her amazing potato salad and a big ole pile of chicken legs. Next thing I know, after we returned the hay elevator to its rightful home and I drove across the county to pick up #1 and a neighbor at the living history museum; and then I picked up #2 at a friend's house and then we ran out of gas right before a major intersection and the friend's mom brought us gas and it didn't help and she then drove us home; and I took the neighbor boy home (and saw a Percheron being ridden down the road); the house smelled so good and there was a glorious pile of golden, crispy chicken legs on the table.

We proceeded to reduce the pile at a rapid rate with everyone commenting on the yumminess and crunchiness and how great these were AND they were done in the oven, Wow! They had parmesan cheese in the crust, I knew, because she had used all of mine. But the mystery ingredient...the mystery ingredient from Mrs. Healthfood-Before-Healthfood-Was-Cool...are you ready for this???

Crushed pork rinds.

'nuff said.

P.S. If anyone's interested I'll post the recipe--I'm sure we'll be having it again--although I have never bought pork rinds before, honest.

This recipe can be found in "Back to Protein". The Low Carb, No Carb, Meat Cookbook by Barbara Doyen.

Oven Fried Chicken w/variations

Trace or no carbs 4 or 5 servings

Seasoned Pork Rind Coating (see below)
1/2 cup melted butter (or olive oil) I have used Smart Balance and all was well
1 large chicken, cut up, Or two smaller chickens, with our without skin (I use all legs or strips)

1. Preheat oven to 350 deg or a convention oven to 325 deg.
2. (See below) Mix together the pork rinds, cheese, parsley, salt, and pepper. Place in a small pie pan.
3. Melt the butter in the microwave for 30-40 seconds on high. Pour into another small pie pan.

4. Coat a rack in a baking pan or a foil-lined baking pan with vegetable oil spray. Or use a broiling pan, coated with vegetable oil spray.

5. Dip the chicken pieces in the butter, then in the pork rind mixture, and place the coated pieces on the rack or baking pan.

6. Leave the pan uncovered and bake for 75-90 minutes or convection bake for 60-75 minutes, or until well-done and serve.

OPTIONS:

Variation #1 If you want more spiciness use the barbecue variety
1 cup ground pork rinds (I just open the 5oz bag, hold closed loosely and smash with my fist or soup can or rolling pin)
1/3 grated Parmesan or Romano cheese or a combination of both
1 tablespoon parsley
½ to 1 teaspoon salt
¼ to ½ teaspoon pepper

Variation #2
Follow above recipe, except make the pork rind mixture as follows:
1 cup ground pork rind
1 teaspoon summer savory OR substitute 1 tsp garlic powder OR 1 tsp paprika for the summer savory
½ tsp salt
¼ tsp pepper

Sooooooooooeeeeeey!