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!