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These chicken strips are crispy and spicey. The hot-n-spicy pork rinds add a wonderful flavor. Dip in ranch dressing (LC, of course). My family couldn't believe I used pork rinds in this and we loved it. Better then McD's.
Boneless, skinless chicken breasts (cup into finger long strips)
BBQ (or hot-n-spicy) pork rinds (ground up finely)
3 eggs (scrambled)
Ranch dressing (for dipping)
How To Prepare:
Cover a fry pan with approximately 1/2 inch of frying oil (canola oil). Slowly heat oil. While oil is heating, dip the chicken strips in scrambled egg. Letting excess egg drip off. Then place in pork rinds and coat well. Shake excess crumbs off. Fry in oil, in small batches, until chicken is done and strips are lightly browned. Place on papertowel to absorb extra oil. Cover and keep warm until all the chicken strips are done. Serve with ranch dressing on the side for dipping. Good with a salad. Makes a good lunch.
Carbs per serving - include all nutritional information if known: