Ingredients

The following ingredients have 6 Servings
  • 1 lb chicken tenders, quartered
  • 1 1/2 bags crushed pork rinds ((3-4oz))
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pink salt
  • 1/2 tsp ground black pepper
  • 1/2 cup almond flour
  • 1 large egg, beaten
  • 1/4 cup heavy whipping cream
  • avocado/coconut oil for frying

Instruction

  • Trim ends off chicken tenders to square them up. Cut each tender in half, then in half again, creating 4 thin “fries”.
  • Add crushed pork rinds, paprika, onion and garlic powders, salt, pepper and almond flour to a large shallow bowl or plate.
  • In a bowl add the egg and cream and beat until fully incorporated.
  • Place chicken strips one at a time first in the egg mixture and then directly into the flour pork rind mixture. Coat each chicken strip completely, continuing until all are breaded.
  • Heat ¼-inch oil in a large skillet set over medium-high heat. Add half the chicken fries and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 2 minutes.
  • Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more oil if needed.
  • Serve immediately. Best stored in an air tight container in the fridge up to 5 days.