Tallow Fried Chicken Tender Recipe - Seed Oil Free

DinnerLunch

Oct 6

Tallow fried chicken tenders are nothing like what you have had before!

Made with simple ingredients and nothing else, these chicken tenders have so much flavor and dont make you feel sluggish after. Thats because they are fried in tallow and not gut inflaming seed oils. They are dipped in egg and coated with pork rinds and simple savory spices. Eat them as they are or dip them in your favorite sauce- **BONUS Honey Mustard Recipe Below** ⬇️

These tallow fried chicken tenders are a household favorite, so much so that I will make them 2 or more times a week! It beats going out for fast food chicken nuggets or tenders that taste like crap, are overpriced, and that are cooked in seed oils that reak havoc on our bodies. I will always opt for a nutrient dense version of the food we take out and I am so happy I came up with this one. It’s super simple to make and great to make a big batch and store them in the freezer to bake in the oven on a later date.

Kitchen Tools Needed:

Skillet - cast iron, enamel or stainless steel

Metal Tongs for flipping

Paper Towel

Small Baking Sheet or Large Plate - To place cooked tenders on to cool

Bowl - for whisking eggs

Baking pan- bread pan, cake pan, anything with sides for dipping the tenders in the pork rind “bread” crumbs

Ingredients:

1 Pack Chicken Tenders/Thin Sliced Breasts- preferably organic or pasture raised

1/2 Cup Pork Rind “bread” Crumbs - I found Pork Panko at the Walmart but you can grind your own too (make sure the pork rinds were cooked in pork fat, not vegetable oil)

2 Eggs- whisked

1 teaspoon each Garlic Powder, Onion Powder and Salt

1/2 teaspoon Paprika

1/4 teaspoon White Pepper

4 Tablespoons Tallow OR Ghee, Lard, Schmaltz, Avocado Oil

*Optional- 1/4 cup flour

Instructions:

~Pictures Below

Mix pork rind crumbs, seasonings, and optional flour together in high sided baking pan and set aside.
Whisk the eggs in a bowl and set aside.
Heat your pan on medium-low heat and melt 2 Tablespoons of tallow or other fat source
Starting with one tender, dip it a few times in the egg, then toss it into the pork rind mixture
Shake off the excess and gently place it in your pan, it should be sizzling gently
Do this to a few more tenders until you have filled the pan, leaving a little space between each tender. I can usually fit 4 tenders in a 12-inch pan.
Let them cook, undisturbed for 5-7 minutes then flip and cook another 5 minutes.
Once they are finished cooking place them on a plate with a few pieces of paper towel on the plate
Add another 2 Tablespoons of tallow or fat and let it melt
Continue to cook the remaining tenders following the same directions as above.
Let cool for a few minutes and they are ready to eat! Honey Mustard Recipe BELOW