Pickle Brined Chicken Tenders
Ingredients:
1 pound chicken breasts, cut into tenders
1 jar of dill pickle juice (save it from an empty pickle jar!) Don’t have any? Use dried dill and 1/4 cup salt dissolved in water to get a similar taste!
1 bag unflavored pork rinds (or Pork Panko!)
lard or oil for frying
1 egg
1/2 cup almond flour
spices: Salt, pepper, garlic powder to taste
Your favorite keto-friendly dipping sauce (We like Primal Brand Ketchup or Ranch!)
Instructions:
Submerge your chicken tenders in your pickle juice, or brining solution for a couple of hours. (at least 1 hour, to overnight)
Crush your pork rinds by either making a small hole in the bag they came in and crushing them with a rolling pin or using the pulse setting on your food processor. Don’t overdo it or they will become mushy!
Drain on a paper towel. Your chicken tenders might be yellow, and that’s ok! It means the pickle brine worked!
Heat up your oil
Place the almond flour, egg wash, and crushed pork rinds into three separate bowls. Add salt, pepper, and spices to all of your coatings.
Dredge the chicken in the almond flour, then in the egg, and then put into the pork rinds.
Put into the oil carefully, flipping occasionally with care, until golden brown. (Approximately for 8 minutes) Drain on paper towels.
Serve alone or wrapped in a low-carb tortilla with ranch, cheese, and lettuce for a snack wrap!
