Today was a no nonsense, get in get out, quintessential daily grind blur sort of day. It was destined to be one of those days that will forever be lost in a myriad of other nameless, faceless dates on a calendar. To put it bluntly, it sucked. Today sucked. I knew I had to save it from a fate of forgotten time and meaningless existence. I had to try to make it worth something. I had to find my happy place. And in thinking about what to do to salvage any remaining hope of a goodness, I found myself wandering the aisles of the market, looking at my phone for inspiration. It only took a minute. Then...I found it. EFFING. FRIED. CHICKEN. Skip to the end of the story where literally 10 seconds later my best friend sister from San Francisco called me and we talked while I made these and the day just turned out to be the best.
I cannot begin to tell you how much this recipe saved my day, if not my week. It's spicy, tangy, buffalo saucy, and crunchy. Perfect for a summer picnic or baseball game. It's so gluttonous without making you feel guilty. In fact, it will make you feel invincible because you're literally creating magic. (I found this dish on this lovely site!)
(You'll notice that this isn't truly fried chicken, which I know is already offending a big constituent of my friends who are diehard fried chicken fanatics. Sorry guys! You'll also notice that the "crunch" factor happens with pork rinds. If you're not into that, I would try just dipping the chicken in the sauce and leaving the pork out all together, though I haven't tried it that way yet.)
1 pound chicken tenders (about 5)
1 bag pork rinds (about 3 cups)
1 lemon, juiced
2 large eggs
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp cayenne pepper for medium heat (1/2 tsp for mild, 2 tsp for HOT)
Salt to taste
Preheat oven to 400 degrees
Create spice wash: Mix eggs, lemon juice, garlic powder, onion powder, paprika, and cayenne pepper in a bowl. Set aside.
Crush pork rinds in bag. Pour into a separate bowl.
Dip chicken tenders in spice wash.
Then dip in pork rinds.
Place on non-stick baking sheet.
Repeat steps 3-5 until all tenders are done.
Place tray in oven and cook for 20-25 minutes or until fully cooked.
Serve with paleo ranch dressing.
Eat and enjoy!
Lesson learned: it's never too late to find your happy place, especially when it involves pork rinds and conversations with best friend sisters.
7g fat/1g carb/34g protein/211 calories (per chicken tender out of 5)
Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.