🍗 Carnivore Fried Chicken Strips

Yes, it’s possible—fried chicken strips that are juicy inside, crunchy outside, and completely zero-carb. Instead of flour or breadcrumbs, we use crushed pork rinds and grated Parmesan to create a shatteringly crisp crust that rivals (and beats!) regular fried chicken. Perfect for a satisfying dinner or as a party snack.

📋 Ingredients (Serves 3–4)

• 2 lbs chicken tenders or boneless chicken breast, cut into strips
• 2 large eggs (for egg wash)
• 1½ cups crushed pork rinds (very finely ground)
• ½ cup grated Parmesan cheese
• ½ tsp salt (optional)
• ½ tsp garlic powder (optional, omit if strict carnivore)
• Beef tallow, lard, or duck fat (for frying)

🥄 Instructions

1. Prep chicken: Pat chicken strips dry with paper towels.
2. Set up breading station:
   • Bowl 1: Whisk eggs.
   • Bowl 2: Mix crushed pork rinds + Parmesan (and seasonings if using).
3. Coat strips: Dip chicken first in egg wash, then press into pork rind mix until well coated.
4. Fry:
   • Heat tallow or lard in a deep skillet or fryer to 350°F (175°C).
   • Fry strips in batches 4–6 minutes, turning halfway, until golden brown and crispy.
5. Drain & serve: Place on a wire rack (not paper towels, to keep crispy).

🍴 Notes

• The pork rind + Parmesan combo gives the crunchiest coating possible.
• For strict carnivore, use only pork rinds + egg (skip spices).
• An air fryer works too—cook at 375°F (190°C) for 12–15 minutes, flipping once.

💡 Tips

• Crush pork rinds very fine (flour-like) for best adhesion.
• Don’t overcrowd the pan; fry in batches for even crispiness.
• Rest the chicken on a rack for 5 minutes before eating—this keeps the crust firm.
• For extra thick crust: double dip (egg → coating → egg → coating).

🍽️ Servings

• Makes about 12–14 strips (3–4 servings).

🔢 Nutritional Info (per serving, ~3 strips)

• Calories: ~420
• Protein: ~45g
• Fat: ~24g
• Carbs: 0g

(Varies depending on frying fat and coating thickness.)

✅ Benefits

• Zero-carb fried chicken – indulgent but diet-friendly.
• High in protein & fat – keeps you full and satisfied.
• Crispier than flour – pork rinds fry up extra crunchy.
• Flexible cooking – fry in tallow, lard, or air fry for lighter version.
• ❓ Q & A

Q: Can I bake these instead of frying?
A: Yes—bake at 400°F (200°C) for 18–20 minutes on a rack, but frying gives the crispiest texture.

Q: Do I need Parmesan, or will pork rinds alone work?
A: Pork rinds alone work, but Parmesan makes the coating extra golden and crunchy.

Q: Can I reheat leftovers without losing crunch?
A: Yes—air fry or bake at 375°F for 5–7 minutes. Avoid microwaving (it softens the crust).

Q: Is this coating good for other meats?
A: Absolutely—try it with pork chops, turkey strips, or even shrimp.

Q: Can I meal-prep these?
A: Yes—bread the chicken ahead of time, refrigerate, then fry fresh for max crisp.