Ingredients
- 1 pound chicken tenders or thigh meat, cut into strips
- 1 1/2 cup ground pork rinds, divided
- 1/3 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ teaspoon pepper
- 1 egg
Directions
Season the chicken; Pat dry the chicken tenderloins with a paper towel to remove excess moisture. Season with salt and pepper. Then set aside.
Make breading; In a shallow bowl or plate, mix together 1 cup pork panko, almond flour, garlic powder, onion powder, salt and pepper. To a separate bowl, add remaining 1/2 cup pork panko.
Make egg wash ;Whisk together the egg with 2 tablespoons of water.
Add a couple of chicken tenders to the bowl with the almond flour, pork panko breading. Dust until coated. Can add breading to a bag for shake and bake chicken tender.Dip each tender in the egg wash, then put back into the back into the bowl with almond flour and pork panko for another dusting of breading.For extra, extra crispy chicken strips, do a final coating with egg wash and a dip in a bowl with ground pork rinds only.Add in a single layer to an air fryer basket or tray. Spray the top of the chicken strips with oil. Bake at 350-360 for 8-12 minutes or until chicken strips have cooked all the way through.Fill a skillet with 2 cm of avocado oil and heat over medium heat. Once oil ripples as you turn the skillet, you are ready to add your chicken strips. Working in batches, add breaded chicken tenders to the hot oil and fry for 3-5 minutes on each side until chicken is cooked through. Remove and let sit on a plate with a paper towel.Add breaded chicken tenders to a baking tray lined with foil or parchment paper. Coat the top of the chicken strips with spray oil to help keep the strips moist as they bake. Bake at 400 degrees for 15 to 20 minutes.
To know more about keto diet and keto recipe click here