Low Carb Parmesan Ranch Breaded Chicken Tenders with Tommy Texas Cheese "Fries"

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Last night’s cooking adventure was Low Carb Parmesan Ranch Breaded Chicken Tenders with Tommy Texas Cheese “Fries.” In order to make the chicken tenders (1 lb) I used the same method I used for the Parmesan Ranch Breaded Pork Chops found here: http://lconeday.blogspot.com/2012/01/low-carb-parmesan-ranch-breaded-pork.html. After the chicken tenders were breaded I fried them in a sauté pan for 2-3 minutes on each side and then finished them in the oven at 350 F for 20-25 minutes.

The side dish is inspired by a dish I used to eat all the time from TBonz Restaurant called Tommy Texas Cheese Fries. The original version is:

I created a low carb version with the following ingredients:

16 oz radish

1 Tbsp of oil or bacon grease

Salt, pepper, garlic powder—to taste

½ cup of prepared ranch dressing

¼ cup of bacon pieces

½ cup of shredded jack and cheddar cheese

Prepare the radishes by cutting the ends off and quartering the larger ones or halving the smaller ones.

Boil the radishes for 5 minutes and then let them drain on a paper towel. Heat a skillet with oil or bacon grease on low, add the radishes, and cover. Let the radishes steam for 5 minutes. Uncover and increase the heat to medium high to brown the radishes. Add seasonings to taste.

Add the browned radishes to a baking dish. Mix the ranch dressing and bacon pieces into the radishes. Sprinkle the cheese on top of the mixture and place the baking dish in the oven to melt the cheese.

Picture of the Low Carb Tommy Texas Cheese “Fries”:

Net Carb Count*:

Parmesan Ranch Breaded Chicken Tenders 8 net carbs (entire recipe)

Tommy Texas Cheese “Fries” 12 net carbs (entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

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.

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Low Carb Parmesan Ranch Breaded Chicken Tenders with Tommy Texas Cheese “Fries”

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