Low Carb Taco Chicken Tenders Recipes

LOW CARB KETO CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease with any fat of your choice.
• Set up two shallow medium bowls: place the mayonnaise in one and in the other stir together the pork rinds, whey protein powder, garlic powder, and paprika.
• Toss the chicken strips in the bowl with the mayonnaise. Take a chicken strip from the bowl and remove any excess mayonnaise. Use the other hand to press the chicken into the breading mixture and scoop more breading over the top, submerging the chicken strip to coat on all sides. Place on the baking sheet. Repeat with the remaining chicken strips.
• Bake for 12-15 minutes, until just barely cooked through.
• Turn on the broiler. Place the chicken strips under the broiler for 1-2 minutes to crisp up more.

LOW-CARB TACO CHICKEN TENDERS RECIPE

Steps:

• Place chicken and marinade ingredients in a gallon-sized plastic bag. Press most of the air out and seal. Massage the chicken and marinade ingredients together until the chicken is completely coated.
• Place bag of chicken in the refrigerator for 30 minutes.
• Melt coconut oil in a large skillet over medium heat. Add the marinated chicken to the skillet and cook for 7 minutes. Turn chicken tenders over and cook an additional 5 minutes.
• To check for doneness slice one open to and the juices should run clear.
• Preheat oven to 425°.
• Prepare a large baking pan by spraying with a non-stick spray.
• Place marinated chicken on baking pan and bake for 15 minutes.
• To check for doneness slice one open to and the juices should run clear.