Pet Chicken Strips on Beef and Pork

Light, crisp chicken strips with a crumbled pork rind breading. Low carb and luscious!

I've been excited to share these delightful chicken strips on my blog always since I starting time made them before this yr. They're in my new cookbook, and if you tin can get past the initial weirdness of the recipe championship, you will become absolutely smitten with how tasty they are.

First: About pork rinds! As I write in my cookbook, they accept long been relegated to the snack/chip alley in the grocery store, but when the low carb/Keto revolution happened, people discovered that, when ground up, they brand the well-nigh magical stand-in for breadcrumbs. (It gets fifty-fifty more fun when you consider that pork rinds now come up in lots of different flavors, like regular chips.) Pork rinds as chicken strip breading is definitely one of those "who thinks these things up?!?" scenarios—kind of like the person who decided to endeavour putting Preparation H. under their eyes to reduce swelling. Note that I did not write that comment about Preparation H. in my cookbook. It's a skilful thing I still accept my wits nigh me in some areas!

Anyway, I encourage y'all to give these a effort! This pork rind breading can be used to breadstuff pretty much anything y'all'd ordinarily glaze in breadcrumbs: fish sticks, fried mozzarella, the list goes on. Also, it's just really fun to say "I made pork rind chicken strips" and sentry the dislocated fascination that appears on the listener'due south face.

Here's how to make them!

Cut ii boneless, skinless chicken breasts into thin strips. You lot can also buy a bundle of chicken tenders if y'all adopt!

Place them into a bag or bowl and cascade in buttermilk…

Along with some hot sauce, salt and pepper. Easy!

Seal the bag and merely smush (or stir, if information technology's in a bowl) it effectually until the chicken is all coated. Gear up it aside.

Now comes the fun, pork rindy part! In a separate bag or bowl, add some pork rinds…

Then crunch/crush them until they get trivial crumbs! Some bigger chunks are fine.

Cascade them into a bowl…

Then, in a divide bowl, add a couple of beaten eggs. That's the breading assembly line! (And so piece of cake, isn't it?)

To "bread" the chicken, lay i of the strips in the pork rinds…

Turn information technology over to coat…

Chop-chop dunk information technology in the egg…

And put it back in the crumbs to coat, pressing to make as many crumbs stick as possible.

Lay them on a sheet pan as you go. Look at how crispy and fun!

When they're all coated, estrus 1 inch of vegetable oil in a big skillet over medium-high heat.

Working in batches of two or 3, lay the strips in the oil and fry for about two to 2 1/2 minutes on the first side…

Then flip them over and fry them for a couple of minutes on the second side, until gilt and crisp. Y'all'll desire to babysit these, moving them around with tongs to make sure they don't burn. You tin can lower the heat to medium if it looks like the pork rinds are getting too brownish!

Remove to a rack while you fry the balance.

At present, if you're a normal consumer of craven strips, you tin serve them correct abroad with ketchup and/or ranch. Simply I make a actually nice creamy avocado sauce that kinda rocked my earth: In a nutrient processor, add avocado, mayonnaise, fresh dill, garlic, lime juice, salt, and pepper.