Chicharrone Chicken Tenders
Crunchy chicken tenders that are keto, low carb and gluten free thanks to pork rinds and parmesan!
Servings: 4
Ingredients
- 2 pounds of boneless skinless chicken tenders or breasts
- 2 large eggs
- salt and black pepper
- 4 ounces of plain pork rinds
- 1/2 cup of parmesan, grated
- 1 teaspoon of seasoned salt
- 1 teaspoon of tajin
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried parsley
- 2 tablespoons of butter
- 2 tablespoons of extra virgin olive oil
Instructions
- Crush 4 ounces of pork rinds into a fine breadcrumb like texture and combine with 1/2 cup of grated parmesan, 1 teaspoon of seasoned salt, 1 teaspoon of tajin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder and 1 teaspoon of dried parsley in a wide shallow bowl and set aside for now
- Whisk 2 large eggs in a second wide shallow bowl and season with a pinch of salt and black pepper and set aside for now
- Place 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a large skillet and place it over medium heat to pre-heat
- Season the chicken with salt and black pepper
- Working with one piece at a time, dip the seasoned chicken into the whisked eggs and then generously coat with the pork rind breading
- Once the skillet is warm and the butter has melted, gently place a single layer of breaded chicken into the skillet leaving a little bit of space between each piece
- Cook for about 3 minutes on the first side or until the underside is golden brown and crisp
- Carefully flip the chicken and cook until both sides are golden brown and crispy and the chicken is cooked through with an internal temperature of 165 degrees
- Place the cooked chicken on a paper towel lined plate while you work with the next batch
- Sprinkle the crispy breading with salt and dried parsley before serving