Keto Recipe: Pork Rind Crusted Keto Chicken Fingers!

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Pork Rind Crusted Keto Chicken Fingers!

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16 COMMENTS

  1. Those look delicious. I have tried this before, but my breading fell off. I’m going to give this a go! Thanks for sharing!

    Edit: for spelling

  2. Any else craving chicken fingers?

    Try these pork rind coated baked keto chicken strips! They are super low carb at 0.7g net carb for 6 tendys.

    The secret is the mayo coating that helps stick the crushed pork rind coating and protects the lean chicken breast in the oven.

    Served with an optional homemade honey mustard

    **Honey Disclosure:** Some people will see honey and not like it, whether you are avoiding all sugars, maybe you can’t fit any honey into your macros, or you don’t feel honey should be a part of your keto diet, that’s totally fine, use whatever dipping sauce you want. If you follow an IIFYM approach to keto like myself, then this low carb honey mustard is well worth it!

    **Nutrition:**

    Serving: 6 strips | Calories: 541kcal | Fat: 28g | Net Carbs: 0.7g | Protein: 66g

    Honey Mustard:

    Per 1 Tablespoon | 70 cals | 7g Fat | 1.5g Net Carbs | 0g protein

    **Ingredients:**

    Pork Rind Crusted Chicken Strips

    – 5 large chicken breast cut into strips

    – 5 oz pork rinds crushed

    – ¼ cup parmesan cheese

    – ½ cup mayonnaise

    – ¼ teaspoon cayenne pepper

    – ½ teaspoon garlic powder

    – salt & pepper

    **Low Carb Honey Mustard Dipping Sauce (optional)**

    – ½ cup mayonnaise

    – 3 tablespoons mustard

    – 1 tablespoon honey

    – salt & pepper

    **Directions:**

    1. Pat the chicken breasts dry and use a sharp knife to remove the chicken tender attached to the underside of the breast. Next slice the chicken breast lengthwise into roughly even sized strips. Larger pieces may need to be broken down further.
    2. To Prepare the coating, add fresh pork rinds to a freezer bag, leaving a small gap for air to escape, crush with a rolling pin until they are fine like bread crumbs. Empty crushed pork rind coating onto a plate
    3. Add dry grated parmesan cheese, and combine well. Season to taste with salt and pepper.
    4. In a bowl combine mayonnaise with cayenne pepper, garlic powder, or any other seasonings you desire. Use a basting brush, a spoon, or your hands to lightly coat each piece of chicken.
    5. Press each side of the mayo coated chicken into the crushed pork rind and parmesan cheese mixture, be sure to coat each side evenly. Shake loose any extra coating and place on a parchment lined baking sheet.
    6. Bake at 350°F [180°C] for approximately 20 minutes or until cooked through. The chicken will feel more firm than before and should be white all the way through with only clear liquid running from it.
    7. To prepare honey mustard dipping sauce combine mayonnaise, mustard, and honey in a bowl. Season to taste and serve.

    View, save, or pin the original recipe: [https://www.yummyforadam.ca/pork-rind-coated-baked-chicken-strips/](https://www.yummyforadam.ca/pork-rind-coated-baked-chicken-strips/)

  3. Another tip for these is brining them 2 hours to overnight in pickle juice. Pickle juice is a chicken game changer.

  4. If you can afford to eat a little more fat in your diet instead of being so strict with a lean diet, you could make this with thigh meat

  5. They look yum.
    Does anyone have an alternative to pork rinds for people who do not eat pork

  6. I bought some panko well pork rind panko haven’t tried yet but these look amazing and I’m sure homemade pork rind crust would be easy and delicious

  7. Are these crisper if air fried? I just made them and generally like it. Just wish it had more crunch

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