Pickle Brined Crispy Chicken Tenders
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 351.8
- Total Fat: 13.6 g
- Cholesterol: 148.6 mg
- Sodium: 291.4 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 53.4 g
IntroductionWe enjoy these with Ranch dressing but feel free to use your favorite low carb dipping sauce. We enjoy these with Ranch dressing but feel free to use your favorite low carb dipping sauce.
2 pounds chicken tenders, fresh or at least defrosted
2 cups pickle juice
2 cups crushed pork rinds (crush, then measure)
2 large eggs whisked
3 tbsp Carrington Farms Coconut Oil
The chicken tenders we used ran about 1.5 oz each once cooked. We got 14 tenders. We each ate about 3 at a time. 3 cooked chicken tenders at 4.5 oz are 109 calories (and no carbs). The breading mixture we figured 2 TBSP Parmesan (40 calories 0 carbs), 1 oz pork rinds (80 calories and 0 carbs). The pickle juice is trace calories and trace carbs. So total about 230 calories per 3 tenders and no carbs.
Let the chicken tenders sit overnight (and then all day) in the fridge to have the flavors really soak in.
Remove from fridge when ready to cook.
If using a deep fryer then heat to 350F. If not, heat a deep skillet to 350F with coconut oil.
Mix together the crushed pork rinds in a large bowl. Some prefer to use a shallow plate; itís really what you prefer.
Place the eggs in a bowl.
Dip the chicken tenders into the egg wash.
Immediately dredge them into the pork rind cheese mixture.
Drop the prepared chicken tenders into the oil.
Fry until they are golden brown and crispy (see photo). If using a fryer, this will be about 3 Ĺ- 4 minutes total. If using a pot/skillet, it will be about 3 minutes on each side.
Remove from oil and place on a plate covered with paper towels. The paper towels will soak up the extra grease.
Serve with ranch or low carb condiment of your choice.
*Best way to crush the pork rinds is in a food processor using pulse.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ERINALEXIS20.