• 1 cup crushed fried pork rinds
  • 2 Tablespoons shredded Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • 1 egg, beaten
  • 4 chicken thighs (boneless and skinless), pounded to ½ inch thickness
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella

A crispy delicious coating for chicken that is more bacon than breading
Tales of the Dinner Belle
By Brenda Stanley
If you love crispy fried chicken and the taste of bacon, this is the dish for you. My Italian fried chicken uses crushed port rinds and parmesan cheese for the breading. You can find the pork rinds in the chip aisle and don’t be surprised if you find you’re nibbling on them straight out of the bag. They give the chicken a “breading” that is super crispy and full of smoky, salty flavor. This dish is baked in the oven and served with a topping of marinara sauce and cheese, but it can also be served without the toppings. I use chicken thighs because they are more flavorful and don’t dry out like chicken breasts, but you can use whatever you like. This is also a great “breading” for fish.
Belle’s Italian Fried Chicken
1 cup crushed fried pork rinds
2 Tablespoons shredded Parmesan cheese
½ teaspoon garlic salt
½ teaspoon pepper
½ teaspoon oregano
1 egg, beaten
4 chicken thighs (boneless and skinless), pounded to ½ inch thickness
1/2 cup marinara sauce
1/2 cup shredded mozzarella

Crush up pork rinds in a plastic bag. Add the Parmesan cheese, garlic salt, pepper, and oregano and mix well. Pour out the coating into a shallow dish. Dip the chicken into the beaten egg and then cover with the crumbs. Shake off the excess and place the chicken in a baking dish, sprayed with cooking spray. Bake at 350 degrees for about 30 minutes. Top each piece of chicken with the marinara sauce and mozzarella cheese. Bake for an additional 5 minutes or until sauce is hot and cheese is melted.