Low Carb Breaded Chicken
- Yield 2 to 4 servings
- 1 pound chicken tenderloins
- 5 ounces pork rinds
- 1 -- egg
- 1 ounce milk choice (from skim to cream)
- 3 tablespoons olive oil
- 1 teaspoon favorite seasonings
Grind pork rinds in a blender until a fine meal or powder and add salt, pepper, and other favorite poultry seasonings to taste.
Whisk egg and milk choice together.
Dip chicken tenderloins (can keep these whole or cut into nugget size) into egg mixture and then roll or shake (in a plastic bag) in the pork rind mixture.
Fry covered chicken in olive oil and enjoy. Wow is it good, the yum of breaded chicken with out blood sugar spikes or gluten reactions!
This is excellent paired with sauteed zucchini and summer squash.