Ingredients:
2 Chicken Breast cut into Tenders or nuggets
24oz Jar of Dill Pickles (you only need the juice)
3/4 c Almond Flour
1 tsp Salt
1 tsp Pepper
2 Eggs, beaten
1 1/2 Cups pork rind crumbs
3 Tbsp avocado oil for frying
Low Carb Copycat Chick-Fil-A Sauce
1/2 Cup Mayo
2 tsp Yellow Mustard
2 Tbsp sugar free bbq sauce
Instructions:
1. Put chicken tenders/nuggets and pickle juice in a large zip lock bag and marinate for at least 1 hour, or overnight.
2. In a small bowl, mix almond flour, salt, and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork rinds
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork rinds until well coated
5. Now, fill a saute pan about 2 inches with avocado oil and put on medium-high heat. If available use a thermometer and bring oil to 350 F
6. Once the oil is hot place tenders in the oil and cook about 3 minutes on each side or until golden brown.
7. You can also place in the air fryer at 350 for 15 minutes.
Low Carb Copycat Chick-Fil-A Sauce
1. In a small bowl, combine all ingredients and stir until fully combined
Serve and enjoy! This one is going to blow your mind!
