Who doesn’t love a delicious crispy chicken finger? It was always a go to for me at a casual restaurant. However, I am avoiding wheat and other grains. Even if I made this with gluten free flours, the other grains can exacerbate my candida issues, and they are not low in carbs.
A great alternative can be almond flour, Parmesan cheese, or pork rinds. I bake them instead of frying. In my opinion, the best crisp comes from the pork rinds, which is what this batch is made from.
Once you try these, you will think “who the heck needs flour???” These are so full of incredible flavor!
And it is super easy to grind your own pork rinds right in your food processor.
1 lb chicken tenders
2 cups (or more) ground pork rinds
1/2 cup heavy cream
Juice of half a lemon
salt & pepper to taste
1/2 tsp paprika
1/2 tsp onion powder
Toss the chicken tenders in salt, pepper, onion powder & paprika. In a small bowl, whisk the egg, heavy cream & lemon juice. (This mimics buttercream.) Dip your tenders in that mixture and finally coat them in the pork rinds.
Spray a wire rack with a nonstick spray so that the chicken doesn’t stick. I cook them on the wire rack so that they are crispy all around!
Bake for 1 hour at 400 F.