I had pretty much given up on ever having good, tender fried chicken (other than the allergy chicken tenders at Disney of course). Being allergic to gluten, dairy and corn has its limits. But y’all. Crisis averted. Praise da Lord.
Not having popcorn and most kinds of potato chips was kind of sad, but then I remembered that pork rinds exist. Fried bites of crispy fat? Yes please. And I’ve seen recipes for potato chip-encrusted baked chicken, so why not take it a step further and fry up chicken coated in pork rinds? Genius. It was so good. The flavor of the seasonings with the pork rinds was on point, and the chicken was nice and crispy on the outside and still tender and juicy on the inside. I think the pickle juice really helped with that (also I think that’s what Chick-fil-A marinates their chicken in too. Delish)
In other news, I’m currently watching the teen version of Chopped and gawking at the fact that these 13-year-olds can come up with such fancy ideas and have the ability to be all impressive and create gourmet meals while I’m just sitting here like, I can finally flip a pancake without screwing it up hahaha. Nbd. Some day, I’ll work the kitchen like a pro.
Pork Rind Chicken Tenders
Makes 2-3 servings
1/2 lb chicken breasts, cut into strips
2 tbsp coconut milk
1 package plain pork rinds, ground
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp paprika
Fat of choice for the pan (use a fair amount!)
1. Marinate the chicken strips in the pickle juice for 2 hours or overnight.
2. Mix the egg and coconut milk together.
3. Remove the chicken from the pickle juice and let sit in the egg/milk mixture to coat.
4. Combine the dry ingredients in a bowl.
5. Evenly coat the chicken strips with the dry ingredients.
6. Cook in a large skillet over medium-high heat, about 3 minutes on each side.