Chicken Fingers
| 1 Lb | Chicken Tenders (8-12) |
| 3-4 Oz | Pork Rinds |
| 1 tsp | Garlic Salt |
| ¼ tsp | Oregano |
| ¼ tsp | Sage |
| ¼ tsp | Thyme |
| ¼ tsp | Black Pepper |
| ¼ tsp | Paprika |
| 1/8 tsp | Cayenne Pepper |
| 1/8 tsp | Nutmeg |
| 1 Lg | Egg |
| 2 Tbsp | All Purpose Flour |
Crush pork rinds by hand or with a food processor until rinds are the consistency of fine bread crumbs. Add all spices and mix well.
Wash tenders and pat dry with paper towels. Place tenders in a plastic bag and add flour. Shake briefly to coat. Flour should be as thin a coating as possible. Beat egg in a shallow dish. Dip flour-coated tenders in the eggs and then roll in the crumb mixture to coat. Place tenders on a rack to dry. When all tenders are coated, place chicken in refrigerator to dry while preheating oil. Preheat cooking oil to 360° degrees F. When oil is hot, cook tenders, a few at a time, for four minutes. Fingers are about 1 carb each. If you would prefer not to fry your chicken you can bake these instead at 350° for 23 minutes. Remember to turn them over half way through the cooking time. If you want popcorn chicken, you can cut the tenders into small pieces before coating with the crumbs.
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