Baked (Extra Tender!) Chicken Tenders 🍗 gluten free & keto

10 comments

  1. Erin says:

    Hi there. Great site. I don’t eat pork. Is there any other possible substitute you can think of to get a crisp? Thanks!

    • Paola says:

      Hi Erin! Check out the fish tacos on the site, they’re lightly fried with whey protein- that’s also a great sub (albeit different) xo!

  2. Ana Barbara says:

    What kind of sour cream do you use? I find it easily in Baja California but I haven’t found it in Mexico City.

    Thanks for the help!

    • Paola says:

      You have to check out Flor de Alfalfa (also the butter!)- SO GOOD! They sell it in City Market or Green Corner. They’re getting they’re organic license, but overall they have good products (aside from they’re cheese, they’re tasteless) xo!

  3. Beva says:

    What can you substitute the eggs and sour cream with? I want to try this recipe but I need dairy free.

    • Paola says:

      Hi Beva! In all honesty I haven’t found an equivalent dairy free marinade for these guys (I’m mostly DF too). Keep in mind that eggs aren’t dairy xo!

  4. Martha says:

    And for us not allergy people you can omit the flour! I put the chicharrones in the food and processer and pulverize them! I then use the crushed ones as a coat. Been doing this for years! Chicharrones also come in spicy. No need to add spices. Throw in some sesame seeds!

    • Paola says:

      Definitely can sub the almond flour Martha (it’s also stated in the notes!). The one thing I don’t agree on is buying the spicy chicharrones- they generally have sugars and unwanted additives (plus, spice mixes are ALWAYS better homemade in my opinion!) xo!

    • Paola says:

      Not in my experience (you’re adding spices etc too). The flavor profile compliments the chicken beautifully xo!

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