– Boneless, Skinless Chicken Breasts – Ground Pepper – Sea Salt – Pork Rinds – Blanched Almond Flour – Large Eggs – Avocado Oil – Keto Sweetener
Start by cubing 2 Lbs. of boneless, skinless chicken breasts or thighs. Season with salt and pepper and set aside.
For the breading, crush around 3oz of pork rinds. Add ½ Cup of blanched almond flour to the pork rinds, along with some salt and pepper, and mix well.
Add the chicken pieces to the baggie and coat the chicken evenly with the pork rind/flour mixture.
Add any toppings and sauce or dressings that you like.
Whisk together 4 large eggs in a large shallow bowl and heat ¼ Cup of avocado oil over medium heat in a large skillet.
Once the oil is hot, dredge the chicken in the eggs and place in the hot oil in a single layer.