Low Carb Chicken Tenders Recipe with Parmesan Pork Rind Breading

I had been browsing online for ideas on how to make low carb chicken tenders. On Youtube, I found a video for low carb breaded pork chops. The author was using crushed pork rinds instead of the usual bread crumbs. Seems like a great idea that I had to try. Using crushed pork rinds is something I'm familiar with since we use it as garnishing for pansit palabok (a Filipino style noodle) quite a lot.

Chicken Tenders

  • Four boneless chicken breasts
  • 1 medium bag of pork rinds
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 cup shredded Parmesan cheese (optional)
  • 4 eggs
  • Peanut oil to fry

Cut up chicken breasts into desired pieces.

In a medium bowl, whisk eggs thoroughly.

In a food processor, combine pork rinds, garlic powder, salt and Parmesan until desired consistency is reached.

Place mixture in a separate medium bowl.

The video says crushing the pork rinds manually if you don't have a food processor. This could work too, but I'm unsure of how it'll turn out.

Heat up peanut oil in a pan until hot enough to fry chicken.

Dip each piece of chicken into egg bowl until thoroughly covered.

Then roll egg-coated chicken in the parmesan/pork rind bowl until coated evenly.

Fry chicken in pan until cooked thoroughly.

Drain on a wire rack.

Repeat until all pieces of chicken are cooked.

Here's the video that I used for inspiration. Maybe next time, I'll bake instead of frying.