Ingredients
- 2 lb (32 oz/ 907 g) chicken thighs, boneless, cut into 1-1 1/2″ wide strips
- 4 tbsp. coconut flour
- 2 oz (57 g) pork rinds, finely ground
- 3 large eggs, beaten
- 1 1/2 tsp garlic salt
- 3/4 tsp onion powder
- 1/4 tsp smoked paprika
- 6 dashes black pepper
- Approx. 1/2 c (4 fl oz/ 118 ml) bacon drippings (or coconut oil or avocado oil) for frying
Instructions
- Grab three shallow but wide bowls, or alternatively two plates and one bowl. In one dish, place the coconut flour, in the second bowl the eggs, and the crushed pork rinds in the last container.
- Mix the spices together, then evenly divide the seasoning between the coconut flour, the beaten eggs, and the pork rinds. Mix the spices into each.
- Step one is to lightly roll each chicken strip in the coconut flour. You want a good dusting on the strip, but not a thick layer, so be sure to tap off any excess.
- Step two is to dip each floured strip into the egg, being sure to coat completely, then letting any excess drip back down into the bowl.
- Step three is to roll or dredge the strip in the seasoned, crushed pork rinds to cover well, again tapping off any excess.
- Repeat the triple breading steps with each strip, and place aside on a plate until ready to fry.
- In a large pan, heat your chosen oil over medium-high. Once it is hot enough that a drop of water sizzles when dropped into the pan, it is ready. Add the strips, a few at a time, to the pan to fry. Be careful not to overcrowd the pan. When in doubt, fewer is almost always better.
- DO NOT WALK AWAY. Watch your chicken! When the first side is golden brown, and a good crust is formed (it should look very close to a unified piece of breading), flip and continue cooking on the second side. This usually takes four to five minutes, but again, watch and don’t ever walk off when pan frying.
- When the second side is golden and your crust is well-formed, then remove from the oil to a paper towel lined plate. Let stand to cool, and repeat until all strips are cooked.
Notes
Recipe macros assume all the fat for frying is eaten as well as all the batter. Depending on how much you have of each one left over, the fat and calorie macros might change a little.
Per 1/8 recipe: 337.4 cal, 29.6 g protein, 22.2 g fat, 2.6 g carbs, 1.34 g fiber, 1.26 g NET carbs
If you prefer white meat chicken, that’s OK. The macros for this same recipe using all white meat are 249.3 cal, 30.4 g protein, 12.1 g fat. Carbs and fiber are the same.
Nutrition
- Serving Size: 1/8 recipe
Keywords: chicken strips, chicken fingers, fried chicken, breaded chicken