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Mmm…these low-carb Panfried Chicken Strips took 4 attempts to perfect, but the work was worth it. With their thin breading and great flavor, they remind me of Chick-fil-A chicken strips, one of my favorite fast foods.
I wanted a fried chicken recipe, so I started testing this recipe with bone-in chicken but met resistance each time because my family just plain doesn’t like bone-in chicken. It didn’t help that I was baking all of these attempts (sometimes without frying at all to simplify things, sometimes after frying to finish the cooking process). Bone-in chicken releases a lot of juice and all attempts were soggy. Grossness. (I didn’t want to have to use a ton of oil, which is why I wasn’t deep-frying the chicken in butter and/or refined coconut oil.) So I abandoned my traditional fried chicken dream and stuck to chicken tenders, frying them until cooked all the way through to keep them crispy. I loved the results! The chicken is juicy inside but the breading is nice and crispy.
Please don’t omit the sriracha in the egg wash. It doesn’t make the chicken spicy, but it does add great flavor. If you want to kick things up a notch in the heat department, dip these chicken tenders into a sriracha Ranch dipping sauce. (Literally, just squirt some sriracha into some Ranch dressing. This is one of my favorite dipping sauces of all time.) Not into heat? Just use plain ‘ol Ranch! I want to develop a healthy version of Chick-fil-A sauce for my next cookbook but haven’t gotten around to that yet. LOVE that stuff!
If you have leftover chicken, warm it up in a skillet and eat it in a low-carb wrap with Swiss cheese, lettuce, some Ranch dressing, and a drizzle of sriracha. This makes a great lunch!
Are you a Chick-fil-A fan? CLICK HERE to see my healthy version of their Frosted Lemonade!
You may also enjoy:
Want to make your own Ranch dressing? Check out Rhonda’s recipe HERE!
Until I come up with a copycat Chick-fil-A sauce, check out Sarah’s recipe HERE!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details!
- 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
- 2 eggs
- 2 T. sriracha
- Salted butter and Worcestershire sauce for frying
- 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.
-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!