Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork rind crusted chicken tenders (low carb). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Crushed pork rinds make a wonderfully flavorful and crunchy coating for chicken tenders. Olive oil: For frying the chicken pieces. This is such a delicious oil. But if you worry about its low.
Pork Rind Crusted Chicken Tenders (low carb) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Pork Rind Crusted Chicken Tenders (low carb) is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have pork rind crusted chicken tenders (low carb) using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pork Rind Crusted Chicken Tenders (low carb):
- Take 1 package chicken tenders (about 8 or so)
- Take 4 cups crushed pork rinds
- Prepare 2 eggs, scrambled
- Get 1-2 teaspoons salt
- Get to taste Pepper
- Take 1/2 cup oil, your choice *see note in recipe regarding amount
To make the pizza topping as low as possible in carbs, I made the topping as a white pizza - sauteed spinach, seasoned pan roasted chicken and mushrooms. You can also buy a package of chicken tenders if you prefer! Place them into a bag or bowl. Check out our take on a classic chicken cordon bleu.
Steps to make Pork Rind Crusted Chicken Tenders (low carb):
- Add salt and pepper to chicken
- Scramble eggs in a bowl and add a pinch of salt. Place pork rinds in a ziplock bag and crush using either a rolling pin or bottom of sautee pan until you get the consistency of bread crumbs. You can also place in a food processor. I used BBQ flavored pork rinds for this recipe. Pour crumbs in a bowl for dredging.
- Season chicken tenders with salt and pepper. One at a time, add chicken tender to egg mix, then with other hand place into pork rind mix. Press crumbs into chicken and make sure to throughly coat both sides. Place on a plate and repeat process. You can place in refrigerator until ready to cook. Dont let it sit too long. If you wait longer than 15 minutes the pork rinds might absorb too much moisture. We want crispy tenders!
- Add oil to a large sautee pan. Depending on the size of your pan you may need more or less than 1/2 cup. *I put enough oil to cover the bottom of the pan. This is a pan fry, not a deep fry method. I like avocado oil or vegetable oil. Anything with a high smoke point. Heat oil on medium to high heat. When oil is heated after a few minutes, add chicken to sautee pan. Make sure to not over crowd chicken. You may need to do this in 2 batches depending on the size of your pan.
- Cook chicken for 4 minutes on each side or until golden brown on each side. Remove from pan onto either a wire rack or a plate covered in paper towel. Serve immediately to maintain the crunchy texture. Serve with your favorite dipping sauce and side dishes.
- You can season chicken with whatever spices you like such as oregano, paprika, turmeric, ranch powder mix, etc. You can also buy different flavored pork rinds these days. No need to add salt to the pork rinds, but definitely season your chicken so all layers are flavorful. Hope you enjoy!
Place them into a bag or bowl. Check out our take on a classic chicken cordon bleu. This no fuss dinner is a great for a busy weeknight. Low carb Shake n Bake dupe ! This is a great easy recipe that can be served family style or even for a party appetizer.
So that is going to wrap this up for this exceptional food pork rind crusted chicken tenders (low carb) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
