This low carb option for crispy chicken tenders is perfect for paleo or high protein dieters. Using pork skins for the crust not only adds delicious flavor but a crunch that is out of this world. The creamy garlic dip is indulgent and also low in carbohydrates.
1Pat chicken dry with paper towel, season with pepper only, pork skins are already salted
2Place pork skins in a food processor and blend until they resemble fine bread crumbs. Pour crumbs into a shallow bowl, add parmesan cheese, stir to combine.
3Melt butter in a microwave safe bowl. Dip chicken into butter, then coat each piece with crumb mixture.
Bake at 375 F. for 35-40 minutes or until golden brown, be sure to turn the tenders at least once during the baking process.
Tenders can be baked or deep fried. If deep frying, heat oil to 320 F and fry tenders for 8-12 minutes. Drain on paper towel and serve with Creamy Garlic Dip
4Creamy Garlic Dip:
in a small bowl combine 1/2 cup mayonnaise, 1 tablespoon chopped dill pickles, 1 teaspoon minced garlic and 1 tablespoon soy sauce