My husband asked me to make some chicken tenders tonight. I have developed a great Southern Fried Chicken coating recipe and just took that to a new level, serving as tenders with a dipping sauce with a “bite”.
This coating has been my best low-carb chicken coating to date and it didn’t fail me on these tenders tonight. I’m so pleased with this recipe!! It’s my first time to try a spicy sauce with tenders and we loved it! The hubs said please make these again! They were nice and crispy! By the way, chicken coated with this coating is great leftover, cold, right out of the fridge!! It also reheats nicely (crispy) in the oven at 350º for about 20 minutes.
As I can’t know how you cut up your chicken strips, it’s not possible to really provide nutritional stats per serving. Instead, I am providing nutritional info for 1/10 of the coating, as I cooked 10 nice-sized strips of chicken breasts (off 2 large breasts I de-boned). There was at least 1-1½c. coating and some egg/cream mix that didn’t get used, so this recipe would coat quite a few more tenders if you have a big family. No need to double the recipe for say 15-18 tenders. Therefore, the carb numbers are actually even lower than shown below. Woo! Hoo.
2 large chicken breasts (skinned, boneless) – for 10 tenders
3/4 c. plain whey protein
1 c. crushed pork rinds (about 2 oz.)
1 T. oat fiber (omit if on Induction or for gluten-free version)
1 tsp. my Seafood Spice blend (or seasonings of your choice)
½ tsp. onion powder
½ c. Parmesan cheese
1/8 tsp. coarse black pepper
2 large eggs
¼ c. heavy cream
¼ c. water (or more heavy cream if you prefer)
½-3/4″ deep hot oil (I use coconut oil) in a large 13-14″ skillet
OPTIONAL BANG BANG SAUCE: ½ c. homemade mayonnaise, 1 T. Sambal Oelek chili paste, 2 tsp. Sriracha, dash each salt and black pepper. Stir all in a small bowl. Sauce adds approximately 0.35 net carbs for each serving (1 serving = 1 T.).
DIRECTIONS: Preheat holding oven to 350º. Measure out and mix all dry ingredients in a paper or plastic bag by shaking well. In a large bowl, whisk the eggs, cream and water together. Cut chicken breast meat into long strips about 4″ x 1″. Dip each one into the egg mixture and turn several times to well coat each piece. Pick each piece of meat out of the bowl and drop into the seasoned “flour” in the bag. This makes coating easier and less messy. When you have 3 pieces in the bag, holding the top of the bag closed, shake the bag to coat the chicken with the dry mix. Don’t put more than 3 pieces into the bag at a time or they will not coat well.
Heat 3/4″ deep oil over high heat. Remove the coated chicken strips carefully from the bag and place the pieces closely together in the skillet of hot grease. If you’re creative, you can get about 8 strips in a 13″ skillet. Repeat the coating process with the remaining pieces of chicken. Brown the chicken well on one side disturbing as little as possible as they cook. With a fork, flip pieces over gently to brown the second side. When brown on both sides they should be done (about 15 minutes total) remove to paper toweling to drain and if still frying more pieces, place the platter of first-cooked tenders in your preheated oven until all meat has been fried. When you have finished cooking all pieces of chicken, serve at once with the Bang Bang dipping sauce.
VARIATION: Serve with a good cream gravy rather than the Bang Bang Sauce.
NUTRITIONAL INFO: Makes enough coating for more than 10-15 tenders of chicken. Numbers are for the coating only. Be sure to add in the info for the chicken piece(s) you eat and whatever dipping sauce you use! 1/10 batch of the entire coating recipe contains:
113.4 cals, 7.26g fat, 1.72g carbs, 0.53g fiber, 1.19g NET CARBS (less if not all coating and egg wash used), 12.8g protein, 209 mg sodium (sauce adds little to these numbers (mostly fat grams) and is nearly impossible to provide a per serving figure for as that would be person dependent in how liberally they used the sauce.