Carnivore Fried Chicken Strips
✨ Recipe Ingredients
6 oz Pork Cracklings / Pork Rinds Crumbs)
1 Pound Chicken Tenders
2 Eggs (large)
pinch of Salt (you can also use smoked salt)
Step 1
Blend the pork cracklings until they are powdery, or use pre-made pork rind crumbs. Place them in a medium bowl.
Step 2
Cut the chicken into even-sized strips.
Step 3
Beat the eggs in a small bowl until well combined.
Step 4
Dip each chicken strip first in the pork powder, then in the egg mixture, and finally in the pork powder again. Ensure they are very well coated with a thick, even layer.
Step 5
For baking: Place the coated chicken strips on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through.
For deep frying: Heat oil in a deep fryer or large, heavy-bottomed pot. Carefully lower the coated strips into the hot oil and fry for 3-4 minutes, or until golden brown and fully cooked. Drain on paper towels before serving.
💡Tips
1. The Coating Technique
The key to a good coating is to use one hand for the dry ingredients (pork rind crumbs) and the other for the wet (egg mixture).
This prevents your fingers from getting too gunked up and helps maintain a clean coating process. When coating, press the pork rind crumbs gently but firmly onto the chicken.
This helps ensure a thick, even layer that will stick during cooking. After coating each piece, let it sit on a wire rack for a few minutes. This will help the coating adhere stick
2. Cooking Method
Whether you choose to bake or fry, there are ways to ensure the best results. If baking, preheat your oven and use a baking sheet lined with parchment paper or a silicone mat.
Avoid overcrowding the pan, as this can lead to steaming instead of crisping. For even browning, flip the strips halfway through cooking.
If frying, make sure your oil is hot enough before adding the chicken. You can test this by dropping a small piece of the pork rind coating into the oil – it should sizzle immediately.
Fry in batches to avoid overcrowding and lowering the oil temperature too much. After frying, let the strips drain on a wire rack instead of paper towels to keep them crispy.
