6 chicken tenders
1 cup soy flour
1 tbsp. Cajun seasoning
1 tbsp Lawry’s garlic salt (coarse w/ parsley)
3 cups of peanut or vegetable oil
Put all ingredients in a gallon baggie except the chicken . Shake up to mix. Then add the chicken, Shake to coat and use tongs to get chicken out of bag, shaking off excess breading.
Add to hot oil and fry 10-15 minutes. Use ranch, Texas Pete, or mix mayo and mustard together for dipping to keep it low carb.
12 net carbs total in the breading mix. But, you won’t use it all, so I estimated for all 56 chicken tenders the total net carbs would be 6.
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