Panfried Chicken Strips
THM S, low carb, gluten free (use gluten-free Worcestershire sauce, such as Lea & Perrins, and gluten-free oat fiber), nut free | Fry in refined coconut oil for a dairy-free option.
Author: Briana Thomas
Serves: 8
Ingredients
Breading:
- 1 (3.5 oz.) pkg. plain pork rinds
- ½ c. oat fiber (use gluten-free if necessary)
- 1 tsp. each onion powder, paprika
- ½ tsp. each salt, black pepper
- -
- 2½ lb. chicken tenderloins
- -
Egg wash:
- 2 eggs
- 2 T. sriracha
- -
- Salted butter and Worcestershire sauce for frying
Instructions
- Blend the breading ingredients together (I used our Vitamix blender with a tamper, but a food processor would probably work as well or better) until it is powdery and there are no chunks of pork rinds left. Set aside.
- Whisk the eggs and sriracha together well.
- Heat a skillet (I used an electric skillet) and add 2 T. salted butter and 1 T. Worcestershire sauce.
- Dip the chicken into the egg wash, then the breading. Fry on both sides until done. I do this in two batches and replenish the butter and Worcestershire sauce for the second batch. Keep the first batch of chicken in the oven on Warm while you fry the second batch.
- For an easy dipping sauce, mix Ranch dressing with a little sriracha.
Notes
-You could use this breading on other things as well if you like! The recipe makes about 2 cups of breading. If you make extra, keep it in a separate container and only pour out as much as you need so you don't contaminate all of it with raw meat. Keep unused breading in the freezer indefinitely for future use.
-As written, this recipe isn't really that spicy. The sriracha Ranch dipping sauce is a great way to get some heat in while not setting the whole family's mouths on fire. If you're not a spice person, eat the chicken with plain Ranch instead of sriracha Ranch.
-I've tried this recipe with bone-in chicken but my family wasn't a fan. We much prefer thin pieces of chicken, and frying gives a much better result than baking.
-Leftover chicken is great warmed up in a frying pan, then topped with Swiss cheese, lettuce, Ranch, and sriracha in a low-carb wrap!
-One of my readers said that she baked this chicken...good to know!
-As written, this recipe isn't really that spicy. The sriracha Ranch dipping sauce is a great way to get some heat in while not setting the whole family's mouths on fire. If you're not a spice person, eat the chicken with plain Ranch instead of sriracha Ranch.
-I've tried this recipe with bone-in chicken but my family wasn't a fan. We much prefer thin pieces of chicken, and frying gives a much better result than baking.
-Leftover chicken is great warmed up in a frying pan, then topped with Swiss cheese, lettuce, Ranch, and sriracha in a low-carb wrap!
-One of my readers said that she baked this chicken...good to know!
Recipe by Briana Thomas at https://www.briana-thomas.com/panfried-chicken-strips/