How to Cook Low-Carb "Breaded" Chicken With Chicharrones

by Prego Caitlin

Supplies

  • 6 Chicken tenderloins
  • ½ Cups Crushed fried pork skins- I used spicy
  • 1 Tablespoon Olive oil
  • 3 Eggs
  • 1/4 cup grated Parmesan
  • Instructions

    Step 1

    Pre-heat your oven to 375 degrees

    Step 2

    These are the fried pork skins I used. They add a fabulous flavor to the chicken!!

    Step 3

    Take a few handfuls of the pork skins and place them inside of a plastic ziplock bag

    Step 4

    Using a rolling pin, crush the pork skins until crumbled. A fine consistency is perfect for this chicken.

    Step 5

    In a medium bowl, add your 1/2 cup crushed fried pork skins and 1/4 cup grated parmesan cheese. Mix to combine.

    Step 6

    In a large bowl, crack three eggs

    Step 7

    Beat eggs until mixed

    Step 8

    I like to brine my chicken before cooking. I simply add frozen tenderloins to a bowl of cold water with salt, a pinch of parsley, pepper, and garlic powder then let thaw and sit for a bit.

    Step 9

    Dry your tenderloins

    Step 10

    Dip your chicken in the egg mixture until fully coated then add chicken to the pork skin mixture until fully coated.

    Step 11

    Use a non stick spray on a cookie sheet. Place chicken on the cookie sheet. This is what your chicken should look like.

    Step 12

    Drizzle olive oil over the top to add a little extra crunch

    Step 13

    Place your chicken in the oven at 375 for about 15 minutes or until your tenderloins reach 160 degrees and the coating is crunchy.

    Step 14

    Voila! Your chicken should me moist with a crunchy "breading"! They are delish and have zero carbohydrates! Enjoy!