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Crunchy Chicken Strips

Yields1 Serving

It's always good to have options, and these low carb (but higher fat) Crunchy Chicken Strips are something everyone in the family can eat.

 6 Chicken Thigh Fillets or cut the meat off 6 Chicken Drumsticks
 2 Eggs
 1 bag of Pork Crackle (you could use Almond Meal)
 1 tsp Mrs Rogers Smoked Paprika
 1 tsp Mrs Rogers Garlic Salt
 1 tsp Mrs Rogers Onion Flakes
 Oil for frying
1

Slice the chicken into strips. Break the eggs into a small bowl and add 2 tablespoons of water and whisk until smooth and combined.

2

Crush the pork crackle into breadcrumb style pieces. Mix in a bowl the pork crackle, smoked paprika, garlic salt, and onion flakes. You may wish to use a blender to finely blend everything together.

3

Heat the oil in a frying pan. You won’t need too much as the oil from the pork crackle will create the popcorn chicken to have a crispy coating. Dip the pieces in the egg wash and roll in the crumb mixture. Fry until the crumbs go crispy and the chicken is cooked.

4

Serve immediately. You may wish to sprinkle a little salt or add your favourite sauce.