Paleo food list

These fried chicken tenders get their crunch from a paleo breading of pork rinds and coconut flour spiced with chipotle and garlic. Pan-fried in coconut oil until golden, they taste like the drive-through version without a grain in sight. Serve them with avocado dipping sauce and watch them disappear.

Fried Chicken Tenders

1 large egg

2 pounds (907 g) skinless, boneless chicken breasts, cut into ½-inch strips

2½ cups pork rinds, broken into small pieces

½ cup coconut flour

1 teaspoon (5 ml) freshly ground black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon chipotle powder

½ cup coconut oil

1. Beat the egg in a medium bowl and place the chicken in it to soak.
2. Place the pork rinds, coconut flour, pepper, salt, garlic powder and chipotle powder in a food processor and pulse until the mixture resembles a flour.
3. Pour the flour mixture onto a large plate and spread it out.
4. Using a fork, individually coat each chicken strip with the flour mixture and set on a large clean plate.
5. Heat the coconut oil over medium-high heat in a large skillet.
6. Using tongs, place some of the chicken strips in the oil and cook each side for 3 to 4 minutes, or until golden brown.
7. Remove the chicken strips to a plate lined with paper towels to soak up the excess oil. Repeat with the remaining chicken strips, frying them in batches.
8. Serve at once with Avocado Dipping Sauce, or any sauce of your choosing.

Pro Tips

• Pulse the pork rinds with the coconut flour and spices until the mixture resembles flour. Chunky breading will not cling to the chicken.
• Soak the chicken strips in the beaten egg first. It is the glue that holds the pork rind crust on during frying.
• Fry in batches and give each strip room in the pan. Overcrowding drops the oil temperature and steams the crust instead of crisping it.
• Cook the strips 3-4 minutes per side until golden brown, then drain them on paper towels to soak up the excess oil.
• Serve the tenders at once - they are at their crispiest in the first few minutes out of the pan.

Frequently Asked Questions

Are these fried chicken tenders paleo?

They are. The crust is pork rinds and coconut flour instead of wheat breadcrumbs, fried in coconut oil - no grain anywhere in the recipe.

How do I store and reheat leftovers?

Refrigerate them for up to 3 days and rewarm in a hot oven or skillet so the crust crisps again. The microwave softens the breading.

What should I serve with these chicken tenders?

Avocado dipping sauce is the pairing in this recipe and it suits the smoky chipotle crust perfectly. Any sauce of your choosing works too.

Can I prepare the breading ahead of time?

Yes - pulse the pork rind mixture and store it in a jar. When you are ready to cook, soak the chicken in egg, coat the strips, and fry.

Stav Kogan

Fried Chicken Tenders

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Servings: 4 servings

Calories: 365

Ingredients Method Nutrition

Ingredients

  

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• 1 large egg
• 2 lb skinless, boneless chicken breasts, cut into ½-inch strips
• ½ cup coconut flour
• 1 tsp freshly ground black pepper
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp chipotle powder
• ½ cup coconut oil

Method

 

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Nutrition

Calories: 365kcalCarbohydrates: 6gProtein: 40gFat: 20g

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