This recipe went together quickly although you do need to marinade the chicken in pickle juice. I am going to try it without the pickle marinade to see how it turns out.
The original recipe calls for pan frying the chicken, which I did the first time. The second time, I put it in the oven. It was just as good and I didn't have to stand over the pan.
So if you are on a low-carb diet or thinking about doing it, you should add this chicken to your menu list. I actually like it even if I wasn't on low-carb. The pork rinds are low in calories as well.
I served it with asparagus and zucchini and I was all set. My husband even liked it and he is NOT on low-carb.
Low Carb Pork Rind Chicken Tenders
- 3 large chicken breasts
- 16 oz. jar of pickles, just the juice (try finding one with 0-1 carbs per serving)
- 2 cups oil (peanut or whatever oil you prefer to fry with) *
- 4 oz. plain pork rinds, finely crushed
- 2 whole eggs, beaten
- Place chicken breasts and pickle juice in a ziplock bag. Store in fridge overnight to brine. (I marinaded my chicken for a few hours and it was good)
- Drain pickle juice from bag.
- Slice chicken breast into tenders or nuggets.
- One at a time, place a strip of chicken in egg wash and then in the bowl of crushed pork rinds. Press down to get the pork rinds to stick.
- Let chicken rest on a plate until you are ready to fry.
- In a medium sized fry pan, heat peanut oil over medium-high heat.
- Fry on each size of chicken for 2-3 minutes, until golden brown.
- Place chicken tenders on a paper towel-lined plate until all are fried.
*You can bake them in a 400 degree oven for about 15-20 minutes. Turn half way through.
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