Anyone looking for an alternative to panko bread crumbs for breading? I'm using ground pork rinds or chicharron in this recipe to make low carb fried chicken tenders. I thought of this back when my coworkers and I decided to do an 'abs contest'. Whoever can show ab muscles within 3 months wins. So I took it pretty seriously and went on a low carb diet along with p90 x and ab ripper x... Anyway, the best things that came out of it were experimental recipes like this one.
- 1 bag pork rinds (preferrably the kind that are just skin, no 'meat')
- 10 pcs chicken tenders
- 2 eggs, beaten
- 1/4 cup ground parmesan cheese
- ground black pepper
- frying oil, prefferably peanut oil
Grind the pork rinds, either with food processor or smashing it in the bag with a rolling pin. You want to retain some texture to it instead of pulverizing into powder.
Combine the egg and parmesan cheese. Coat the chicken with it and then coat with the pork rinds, pressing it to the chicken to make it stick.
Meanwhile, preheat the oil to 350 degrees F if you have a thermometer. When the oil is hot enough, deep fry away! It takes 5-7 mins to cook each pc., 2-3 pcs at a time to make sure the oil doesn't cool too much. I just watch the thermometer go back up in temp in order to gauge the done-ness of the chicken.
For dipping sauce, I like to use honey mustard (you can find sugar free maple syrup to substitute for the honey).