1lb. Trader Joe’s Chicken Breast Tenderloins (defrosted)
1/2 cup (or enough to cover chicken) dill pickle juice
½ cup mayo (either homemade or Trader Joe’s organic)
½ teaspoon powdered Swerve
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup ground plain pork rinds (I throw them in my food processor)
½ cup grated parmesan cheese
Oil for frying
Marinate your chicken tenders in enough pickle juice to cover the chicken. Refrigerate for at least 30 minutes.
Add mayo to the chicken/juice mixture.
In a separate bowl (I used a ziplock bag), add your seasonings and Swerve to the pork rind dust and parm cheese.
Dip each chicken tender in breading mixture, then once all coated, refrigerate for at least 10 minutes.
Fry or bake tenders until crispy – whatever your preference is. I used my air fryer and cooked in two batches for about 15 minutes each. I experimented with the first batch – no oil, and for the second batch I added 2 tbsp of bacon grease. Bacon grease for the win – obviously… But they were still good without the oil/grease.
These taste (to me at least!) just like @chickfila and they are zero carb!!