Carnivore Fried Chicken Tenders

I got this recipe from HomesteadHow and tweaked one ingredient and added one more step to take these to the next level! Using a trusted Chinese restaurant technique of tenderizing meat called "velveting" these are insanely tender and by far better than any takeout version with none of the guilt!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the pork panko fine. It should be like sea sand.

Step 2

Cut the chicken into short strips or something resembling tenders. Rinse well in a colander.

Step 3

Place into a large bowl with 2 tsp of baking soda (bicarbonate of soda) and marinade for at least 30 minutes. Rinse very well again in the colander.

Step 4

Marinade in one cup of Kefir for 30 minutes.

Step 5

Heat up 1 cup tallow in an instant pot on saute or a deep pot on medium to avoid as much splatter as possible.

Step 6

Coat kefir marinated chicken in the pork panko and gently place into hot tallow. Never look with your face over into the pot to avoid splatter in your face, instead turn the pot to take a look at how your chicken is frying from a safe distance.

Step 7

Turn with a metal spatula to release the bottom of the tender from the pot and transfer to a wire rack with a paper towel set the bottom to catch drippings. Repeat until all tenders are cooked. Serve immediately with a creamy tangy dipping sauce like carnivore mayo or a fresh zesty hot sauce. Best enjoyed hot.