Gluten-Free Chicken Tenders

20170816_213427.jpgOne of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).

The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).

I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.

And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.

Gluten-Free Chicken Tenders

  • 1/2 lbs. chicken, sliced into tenders
  • 2 eggs
  • 1 cup coconut milk
  • 3 cups pork rinds, ground
  • Salt and pepper to taste
  • Coconut oil for cooking

Let’s Make it Happen: 

Whisk the eggs and coconut milk in a bowl. Place your chicken in the bowl. Let it soak for 10 minutes.

While that’s going on, pulse your pork rinds in a food processor. Place in a bowl. Toss with some salt and pepper.

Heat coconut oil in a skillet on medium heat (about 2 tbsp).

Take the chicken out of the pulls, shake off the excess. Toss in the pork rinds. Place on a tray.

Carefully place in the skillet. Fry on both sides until the chicken is crispy AND the chicken is no longer pink in the center.

Place on a paper towel lined plate. Cool slightly.

Plate. Eat and enjoy!

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