Sunday, February 17, 2013
Crunchy chicken tenders
The day after my great fried pickle showdown, I wanted fried pickles again.
I mean, who wouldn't?
I also wanted fried chicken. I think this falls under the "if you give a mouse a cookie, he's gonna want a glass of milk" problem. But when you have been toying with a great recipe that gives some awesomely tasty food, it's not actually a problem. It's a challenge. And challenge ACCEPTED!
My challenge was to find an acceptable chick fil a alternative that would fit my low carb/paleo ways. I am quite happy with this recipe. It's not quiiiiite chick fil a, but it hits the spot! I got the idea from the brine from somewhere out there that I no longer recall but made the rest up as I went.
(Be sure to make fried pickles and ranch with this for maximum southern satisfaction)
Brine 1 lb chicken tenders for 2 hours in the following:
1 c pickle juice
2 packet stevia
1 tsp dijon
1 tsp paprika
1/2 tsp white pepper
Scramble an egg. Dredge chicken tenders through egg and then through 1 c ground pork rinds (bonus points if you use spicy rinds). Bake at 350 for 15ish minutes or until juice run clear. Serve with ranch for dipping.
I didn't run nutritional info on this because the carb count is pretty negligible.