Conni's Crispy Chicken Strips

 

Conni's Crispy Chicken Strips

These are super good!

Chicken strips

12 Chicken Tenders (1oz each)

  or 3 large boneless, skinless Chicken Breasts sliced into 4 equal parts

3/4-1cup Corn Starch

2-3 Eggs, beaten

Salt & Pepper to taste

Paprika, Garlic Powder, Chipotle, and/or Season Salt to taste

1/3 cup olive oil

Garnish

1 cup shredded Cheddar Cheese

1/2 Jalapeno pepper, finely chopped

4 large pieces of Bacon, fully cooked and broken into' Bacon Bits'

2 Tbsp prepared Ranch dressing

Over medium-high heat, heat oil in large skillet. Dip each piece of chicken in corn starch, then dip in egg, and dip again in corn starch.  Place each piece in hot oil. Reduce heat to medium or medium low and cook until tenders are golden, then, using a spatula, flip to cook the other side.  Cook until golden brown and cooked through.  Remove from skillet and sprinkle with cheese, jalapeno and bacon. Drizzle with Ranch. 

The main carbohydrate contributor is the cornstarch - If you left out the cornstarch the whole recipe (all 12 pieces) has less than 3 carbs.  There will be an egg & cornstarch 'goop'  left by the time you're done dipping so it's hard to estimate how much cornstarch you'll truly be eating. 

Here is my best guest-a-mate for a serving of 3 tenders:

530 Calories

11-13 Net Carbs

36 Fats

33 Proteins

Less than 1 Fiber