Recipe: Perfect Beef Rind Crusted Chicken Tenders (low carb)

Beef Rind Crusted Chicken Tenders (low carb). She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Beef Rind Chicken Strips Light, crisp chicken strips with a crumbled beef rind breading. Mix beef rinds and parmesan cheese in a second shallow dish.

Beef Rind Crusted Chicken Tenders (low carb) In another bowl, crack an egg and scramble it well. Mix the beef rind ingredients up to make sure it will coat the chicken evenly. Dip your chicken into the egg mixture, then dip it into the beef rind crumb mixture. You can have Beef Rind Crusted Chicken Tenders (low carb) using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Beef Rind Crusted Chicken Tenders (low carb)

  1. Prepare 1 package of chicken tenders (about 8 or so).
  2. You need 4 cups of crushed beef rinds.
  3. Prepare 2 of eggs, scrambled.
  4. You need 1-2 teaspoons of salt.
  5. It’s to taste of Pepper.
  6. You need 1/2 cup of oil, your choice *see note in recipe regarding amount.

Make an assembly line of seasoned chicken, scrambled egg, crushed beef rind, then oiled pan. Dip the chicken in the egg, thoroughly coat with beef rind, then place in pan. Beef Rind Crusted Chicken Tenders – oven-baked chicken that is SO crispy and delicious! Chicken tenders coated in crushed beef rinds, panko bread crumbs, cajun seasoning, eggs, and mayonnaise.

Beef Rind Crusted Chicken Tenders (low carb) instructions

  1. Add salt and pepper to chicken.
  2. Scramble eggs in a bowl and add a pinch of salt. Place beef rinds in a ziplock bag and crush using either a rolling pin or bottom of sautee pan until you get the consistency of bread crumbs. You can also place in a food processor. I used BBQ flavored beef rinds for this recipe. Pour crumbs in a bowl for dredging..
  3. Season chicken tenders with salt and pepper. One at a time, add chicken tender to egg mix, then with other hand place into beef rind mix. Press crumbs into chicken and make sure to throughly coat both sides. Place on a plate and repeat process. You can place in refrigerator until ready to cook. Dont let it sit too long. If you wait longer than 15 minutes the beef rinds might absorb too much moisture. We want crispy tenders!.
  4. Add oil to a large sautee pan. Depending on the size of your pan you may need more or less than 1/2 cup. *I put enough oil to cover the bottom of the pan. This is a pan fry, not a deep fry method. I like avocado oil or vegetable oil. Anything with a high smoke point. Heat oil on medium to high heat. When oil is heated after a few minutes, add chicken to sautee pan. Make sure to not over crowd chicken. You may need to do this in 2 batches depending on the size of your pan..
  5. Cook chicken for 4 minutes on each side or until golden brown on each side. Remove from pan onto either a wire rack or a plate covered in paper towel. Serve immediately to maintain the crunchy texture. Serve with your favorite dipping sauce and side dishes..
  6. You can season chicken with whatever spices you like such as oregano, paprika, turmeric, ranch powder mix, etc. You can also buy different flavored beef rinds these days. No need to add salt to the beef rinds, but definitely season your chicken so all layers are flavorful. Hope you enjoy!.

Dip in your favorite dipping sauce or chop up on top of a salad. These are in our monthly dinner rotation. One thing they do like are these beef rind chicken nuggets. My oldest likes them dipped in Primal Kitchen Foods Ranch, and my youngest just likes them plain. What I really like about these yummy little nuggets is that they are breaded (crusted) in beef rinds, duh.