YOU’LL NEVER GUESS WHAT’S the secret to these delish Keto Chicken Tenders.
Pork Rinds.
Yep, pork rinds!
I’m not one to eat pork rinds, but they tasted crispy and flavorful in this recipe. Using them as a “breading” is easy: you just grind them up into the consistency of almond flour.
And you’ll thank me after you make these!
I like to bake chicken tenders mostly because frying is messy. Baking them can leave them incredibly juicy.
If you need a dipping sauce, try my Keto Chick-Fil-A Sauce recipe.
Keto Chicken Tenders
Ingredients:
4 pounds Boneless, skinless tenders
2 cups Coconut Flour
3 Eggs
1 cup Almond Flour
3 cups Pork breading
First up, let’s make the Pork Dust:
Pork breading is simply ground up pork rinds. It makes a wonderfully crunchy breading!
Fill blender or food processor with plain pork rinds. Turn the blender or food processor on to the lowest setting until the pork rinds have been ground into the texture of almond flour.
Directions:
Preheat oven to 350.
Lay the chicken pieces out in a single layer on a cutting board or baking sheet.
Put the coconut flour in a bowl, whisk the eggs and milk in another bowl, and place the pork dust in a 3rd bowl.
Dip a chicken piece in the coconut flour, then in the egg mixture. Dredge the chicken in the egg wash, then move it to the pork dust bowl.
Place on a greased baking sheet and repeat with the remaining chicken pieces. Then bake at 350 for 25 minutes.
Take out of the oven, let rest for 5 minutes, then serve!
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Wow, I’ve never thought to use pork rinds! What a great idea! I haven’t eaten those in years, so I never thought about using them as a breading, but I can really see it.
P.S. Do you use almond flour or coconut flour? (Just curious, as both are mentioned.) Thanks!
I use both!