Chicken Fingers

My family loves chicken fingers. But I was struggling to find a keto friendly breading that we all liked so I didn't have to make two kinds. These are a winner and super easy! I made a large batch because we like these even left over for snacks. The amount below fed our family of five with plenty of leftovers for the next day.

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Chicken Fingers

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3 - 4 cups of ground pork rinds (Chicharrons)*

4 eggs

Approx. 4 - 6 cups of mild oil for frying such as canola, grapeseed etc.

4 large chicken breasts sliced in long strips

*You can buy chicharrons already ground but I find it less expensive just to buy a large bag or the huge jar you can get at Sam's club and grind them down in a food processor or blender.

Whisk your eggs so the whites and yolks are well combined. Dredge your chicken strips through the egg mixture and then drop into the ground pork rinds. [Hint: use one had for the wet and one had for the dry and you'll stay a little less messy]

There's no need for seasoning as the pork rinds are already very salty. But if you want to mix it up I would suggest starting with a pork rind that has a flavor you like, BBQ, White Cheddar, Spicy etc.

Once the chicken strip is covered on both sides with the rinds set the chicken strip aside on a plate. I prefer, time allowing, to make all the chicken strips, let them rest briefly and then heat my oil and start frying.

Once your oil is hot start frying the strips, gently flipping them over to cook both sides. Don't move around or flip too many times as the batter can come off a bit. When nice and brown and the chicken is firm to the touch remove from the oil. Work in batches. DO NOT CROWD THE PAN!

Use whatever dipping sauce you like. Our favorite is Sriracha Mayo

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Sriracha Mayo

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1 cup mayonnaise

1 tablespoon sriracha (or more if you want this spicier)

Stir to combine and enjoy on everything!