Up to 4 hours before you are ready to cook your nuggets/tenders add the raw chicken to a dish and pour over the dill pickle juice. Cover and place in the refrigerator to marinate.
30 minutes before you are ready to cook. Remove the chicken from the dill pickle juice and rise. Set aside.
Gather your ingredients.
Preheat your oven to 400.
Prepare your baking sheets lined with parchment paper or rack (preferred method).
Prepare pork rinds/chicharrones by pulsing in a food processor until they resemble coarse bread crumbs.
In a small bowl beat together well the eggs and heavy cream.
In another medium bowl mix together all dry ingredients well.
Set up an assembly line. Raw chicken, then egg and cream mixture, then the dry ingredients, then prepared pan.
Using one hand for the wet ingredients dredge each tender in the egg mixture. I usually flip the chicken a couple of times.
Pick the chicken up from the egg mixture using your wet hand and drop it into the dry ingredient bowl. Then using your other dry hand begin to push the dry ingredients into the sides of the chicken and pour some dry ingredients onto the still wet top side of the tender. Then, still using the dry hand, push the dry ingredients into the tender.
You can flip the chicken if needed. Just be sure there is “breading” on all sides of the chicken. Using the dry hand place the chicken on the prepared baking sheet.
You can cut up the chicken into cubes and do the same thing but it will take much longer! This mom did chicken strips… enough said. Ha!
Bake on the rack at 400 for 15 min or until cooked through.
Serve alone or with some easy cauliflower tots!