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I’ve been excited to share these delightful chicken strips on my blog ever since I first made them earlier this year. They’re in my new cookbook, and if you can get past the initial weirdness of the recipe title, you will become absolutely smitten with how tasty they are.
First: About pork rinds! As I write in my cookbook, they have long been relegated to the snack/chip aisle in the grocery store, but when the low carb/Keto revolution happened, people discovered that, when ground up, they make the most magical stand-in for breadcrumbs. (It gets even more fun when you consider that pork rinds now come in lots of different flavors, like regular chips.) Pork rinds as chicken strip breading is definitely one of those “who thinks these things up?!?” scenarios—kind of like the person who decided to try putting Preparation H. under their eyes to reduce swelling. Note that I did not write that comment about Preparation H. in my cookbook. It’s a good thing I still have my wits about me in some areas!
Anyway, I encourage you to give these a try! This pork rind breading can be used to bread pretty much anything you’d normally coat in breadcrumbs: fish sticks, fried mozzarella, the list goes on. Also, it’s just really fun to say “I made pork rind chicken strips” and watch the confused fascination that appears on the listener’s face.
Here’s how to make them!
Then flip them over and fry them for a couple of minutes on the second side, until golden and crisp. You’ll want to babysit these, moving them around with tongs to make sure they don’t burn. You can lower the heat to medium if it looks like the pork rinds are getting too brown!
Now, if you’re a normal consumer of chicken strips, you can serve them right away with ketchup and/or ranch. But I make a really nice creamy avocado sauce that kinda rocked my world: In a food processor, add avocado, mayonnaise, fresh dill, garlic, lime juice, salt, and pepper.
Pork Rind Chicken Strips
October 29, 2019
- Prep Time:
- 10 Minutes
- Cook Time:
- 15 Minutes
- 4 Servings
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
- 1/3 cup Buttermilk
- 1 teaspoon Hot Sauce
- 1/2 teaspoon Salt, Plus More As Needed
- 1/2 teaspoon Pepper, Plus More As Needed
- 1 bag (3 Ounces) Pork Rinds
- 2 whole Eggs, Beaten
- 1 whole Avocado, Pitted And Peeled
- 1/4 cup Mayonnaise
- 2 Tablespoons Fresh Dill, Minced
- 1 clove Garlic, Pressed
- 1 whole Lime, Juiced
- Vegetable Oil, For Frying
Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt, and pepper. Stir/smush to coat and set aside.
Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.
Coat the chicken strips in a layer of crumbs, then quickly dunk in the beaten egg, then coat again in the crumbs. Lay them on a sheet pan and heat 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry the chicken strips in batches about 2 to 2 1/2 minutes per side, babysitting them so they don’t become overly brown (lower the heat slightly if need be.) Drain them on a paper towel or cooling rack.
Serve with ketchup or ranch, or make an avocado dipping sauce by adding the avocado, mayo, dil, garlic, lime, salt and pepper to a food processor and mixing it until smooth. Serve immediately!