Low Carb Fried Chicken
Servings :8 Servings
Place chicken in a large resealable baggie.
Pour pickle juice over the top. Make sure there's enough to cover the chicken.
Place chicken in the fridge and allow it to marinate overnight.
Rinse chicken before coating it...
Preheat oven to 400 F and line a baking sheet with aluminum foil.
Place pork rinds in a resealable bag and crush into a panko sized grain. Be sure to leave a few large pieces.
Add thyme, salt, pepper, oregano, garlic powder, and smoked paprika to the bag and shake a few times to combine.
Pour the pork rind combo in an even layer on a flat plate.
Beat eggs in a wide-mouthed bowl.
Dip chicken into the eggs, then into the pork rind combo — make sure to evenly coat all sides. Place chicken onto the prepared baking sheet.
Once all chicken tenders are evenly coated, bake in the oven 24 minutes, until chicken is cooked all the way through and has reached an internal temp of 165 F.
Allow chicken to cool and serve with your favorite dipping sauce. Enjoy!
Calories: 291kcal | Carbohydrates: 1g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 765mg | Potassium: 660mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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