- Boneless Skinless Chicken Thighs - Blanched Almond Flour - Crushed Pork Rinds - Eggs - Sea Salt - Ground Pepper - Paprika - Garlic Powder - Onion Powder - Avocado Oil
Dredge each chicken nugget in the egg mixture and then the pork rind mixture. Set aside on a plate or baking sheet.
Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat and fry the nuggets. Once hot, add as many nuggets as will comfortably fit and cook for 3 to 4 minutes per side.