Spiced Crispy Chicken Skin Tostada

Keto Recipes > Keto Dinner Recipes

Craving tostadas while on Keto? This recipe is for you! It combines the salty spicy crunch of crispy chicken skin with shredded chicken that’s been marinated in sweet, peppery spices. The chicken skin on its own is very addicting!

Spiced Crispy Chicken Skin Tostada

There’s quite a bit of prep time for the chicken skin and cooking the chicken, but this is recipe is great for a family dinner or game night.

Yields 4 servings of Spiced Crispy Chicken Skin Tostada

The Preparation

  • 1 ½ teaspoons five spice powder
  • ¼ teaspoon chili powder
  • 4 medium chicken quarters
  • 3 medium cloves garlic, grated
  • 2 teaspoons grated ginger
  • 1 tablespoon tamari
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons erythritol
  • 2 tablespoons olive oil
  • 1 cup fresh basil leaves
  • Salt and Pepper, to taste

The Execution

1. Pre-heat oven to 350 degrees. In a small bowl, combine salt and pepper, half of the five-spice powder, and chili powder. Mix well and set aside; this will be your spice salt.

Spiced Crispy Chicken Skin Tostada
2. Carefully pull chicken skin off thigh over leg bone. The easiest way to do this is to maneuver your thumb in between the chicken skin and meat.

Spiced Crispy Chicken Skin Tostada
3. Snip the chicken skin with scissors. Trim the chicken skin using knife or cutters into bite-sized portions. (The chicken skin will shrink, so make allowances.)

Spiced Crispy Chicken Skin Tostada
4. Season generously with the spice salt.

Spiced Crispy Chicken Skin Tostada
5. Layer a baking sheet tray with parchment paper, chicken skin, and then an additional layer of parchment paper. Place an additional baking sheet on top of the final layer of parchment paper. This ensures that the chicken skin will not stick or curl while baking.

Spiced Crispy Chicken Skin Tostada
6. Bake the chicken skin for 30-35 minutes. Remove chicken skin from the oven and set aside to cool.

Spiced Crispy Chicken Skin Tostada
7. In the Instant Pot, add skinned chicken quarters with garlic, ginger, tamari, Shaoxing, sweetener, salt, and remaining five spice.  Set the Instant Pot to manual high for 30 minutes.  Perform a manual release when it’s done, then turn off the Instant Pot and let the chicken cool just long enough to handle.

Spiced Crispy Chicken Skin Tostada
8. Shred chicken and set aside.

Spiced Crispy Chicken Skin Tostada
9. Pre-heat a pan on the stove. then add olive oil to it. Once the olive oil is hot, scatter basil leaves and cook until translucent.

Spiced Crispy Chicken Skin Tostada
10. Remove the basil leaves and drain on paper towel. Set aside.  Using the same pan, add shredded chicken.  Cook the chicken to give it some color and bring it back up to temp.

Spiced Crispy Chicken Skin Tostada

11. To serve, top spiced crispy chicken skin with shredded chicken, remaining spiced salt, and basil.

Spiced Crispy Chicken Skin Tostada

This makes 4 servings of Spiced Crispy Chicken Skin Tostada. Each serving comes out to be 545.93 Calories, 29.9g Fats, 1.45g Net Carbs, and  62.85g Protein.

Spiced Crispy Chicken Skin TostadaCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
1 ½ teaspoons five spice powder9.70.32.11.110.3
¼ teaspoon chili powder1.90.10.30.20.10.1
4 medium chicken quarters190092000248
3 medium cloves garlic13.50.130.22.80.6
2 teaspoons grated ginger3.200.70.10.60.1
1 tablespoon tamari11010.10.91.9
1 tablespoon Shaoxing wine40.10.60.30.30.2
2 teaspoons erythritol000000
2 tablespoons olive oil239270000
1 cup fresh basil leaves1.400.20.10.10.2
Totals2183.7119.67.92.15.8251.4
Per Serving(/4)545.9329.91.980.531.4562.85
Spiced Crispy Chicken Skin Tostada

This makes 4 servings of Spiced Crispy Chicken Skin Tostada. Each serving comes out to be 545.93 Calories, 29.9g Fats, 1.45g Net Carbs, and  62.85g Protein.

The Preparation

  • 1 ½ teaspoons five spice powder
  • ¼ teaspoon chili powder
  • 4 medium chicken quarters
  • 3 medium cloves garlic, grated
  • 2 teaspoons grated ginger
  • 1 tablespoon tamari
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons erythritol
  • 2 tablespoons olive oil
  • 1 cup fresh basil leaves
  • Salt and Pepper, to taste

The Execution

  1. Pre-heat oven to 350 degrees. In a small bowl, combine salt and pepper, half of the five-spice powder, and chili powder. Mix well and set aside; this will be your spice salt.
  2. Carefully pull chicken skin off thigh over leg bone. The easiest way to do this is to maneuver your thumb in between the chicken skin and meat.
  3. Snip the chicken skin with scissors. Trim the chicken skin using knife or cutters into bite-sized portions. [The chicken skin will shrink, so make allowances.]
  4. Season generously with the spice salt.
  5. Layer a baking sheet tray with parchment paper, chicken skin, and then an additional layer of parchment paper.
  6. Place an additional baking sheet on top of the final layer of parchment paper. This ensures that the chicken skin will not stick or curl while baking.
  7. Bake the chicken skin for 30-35 minutes. Remove chicken skin from the oven and set aside to cool.
  8. In the Instant Pot, add skinned chicken quarters with garlic, ginger, tamari, Shaoxing, sweetener, salt, and remaining five spice.  Set the Instant Pot to manual high for 30 minutes.  Perform a manual release when it's done, then turn off the Instant Pot and let the chicken cool just long enough to handle.
  9. Shred chicken and set aside.
  10. Pre-heat a pan on the stove. then add olive oil to it. Once the olive oil is hot, scatter basil leaves and cook until translucent.
  11. Remove the basil leaves and drain on paper towel. Set aside.  Using the same pan, add shredded chicken.
  12. Cook the chicken to give it some color and bring it back up to temp.
  13. To serve, top spiced crispy chicken skin with shredded chicken, remaining spiced salt, and basil.
https://www.ruled.me/spiced-crispy-chicken-skin-tostada/

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