Super easy and super delicious! If you are missing fried chicken/crunchy food – this could be the answer. (Also really good in a salad w/ low carb honey mustard…yum)
1.5 – 2 lbs chicken breasts, cut into tenders
1/2 tsp black pepper
1/4 tsp cayenne
1.5 bags of pork rinds
Grind pork rinds in food processor until they are the texture of bread crumbs. Whisk the eggs in a small bowl, until light yellow and add spices to egg mixture. Poour 1/2 of the ground pork rinds onto a large plate.
Heat oven to 425.
Plan to cook the chicken on a lightly oiled cooling rack w/ foil under it. This allows for airflow all around the chicken tenders = crisp crust! Dip chicken in egg wash and then lightly coat with pork rinds. Place coated tenders on cooling rack, ensuring they aren’t touching.
Cook chicken tenders for approximately 15 – 18 minutes, or until opaque throughout.
Serve w/ full fat ranch dressing, honey mustard, or LC (no sugar) ketchup. YUM!