Parmesan Ranch Buffalo Chicken Tenders
This keto-friendly recipe brings heat, spice, and flavor to your average chicken tender. Courtesy of
@dat_keto_lady!
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Ingredients
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3 boneless skinless chicken breasts, cut into tenders
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1 egg
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1/2 cup heavy whipping cream
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1 cup pork rinds, crushed
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1/4 cup Parmeson cheese
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1/2 tsp. salt
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1 tsp. pepper
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1/2 tsp. cajun seasoning
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1/4 tsp. onion powder
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1/4 tsp. garlic powder
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1 tsp. parsley
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Oil (optional if deep frying and not using air fryer)
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Moore's Creamy Buffalo Ranch sauce
Instructions
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In a mixing bowl, add egg and heavy whipping cream. Beat with a fork.
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In another bowl, add pork rinds, Parmesan cheese, and powdered seasonings.
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Dip each tender into liquid mixture first, then dredge in pork rind "crunchy" batter. Continue until all tenders have been coated.
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Lay them flat in the air fryer.
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Cook on 350 degrees for 12 minutes, or until the center of the chicken is done.
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Toss tenders in sauce and serve.
Optional cooking method:
Prepare the same way, but don't use an air fryer. In a pan, heat oil and cook on each side for five minutes. Remove from oil, and set on a rack to drain.