I created a low carb version with the following ingredients:
Prepare the radishes by cutting the ends off and quartering the larger ones or halving the smaller ones.
Comments: The breading used for the chicken tenders (and the pork chops) is really delicious. It tastes just like the real thing and you forget you’re eating low carb! Once I found out that radishes taste really mellow when they are boiled I wanted to see how I could use them to substitute for potatoes. The radishes are perfect in this dish! The color makes it look like you are using red new potatoes and the flavor is mild like potatoes. When boiling the radishes I brought the water up to a boil and then added the radishes to the pot (not the same method for boiling potatoes). I browned the radishes in some bacon grease for added bacon flavor. Also, I used half veggie cheese (lactose intolerant) and half regular cheddar cheese which is why there is a variation in how the cheese melted. I melted the cheese in the same 350 F oven that the chicken was cooking in, but you could also put the dish under the broiler to melt the cheese that way.DISCLAIMER: Not intended to diagnose, treat, or cure any disease. Always consult a doctor or authorize medical professional before changing your diet, medications, etc. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Some links on this site are affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Holistically Engineered will receive a small commission. This helps cover some of the costs for this site. I appreciate your support!