Chicharrone Chicken Tenders
Serves 4
10 mins prep
15 mins cook
25 mins total
Crunchy chicken tenders that are keto, low carb and gluten free thanks to pork rinds and parmesan!
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
