- Boneless Skinless Chicken Thighs - Blanched Almond Flour - Bag Pork Rinds - Eggs - Sea Salt - Ground Pepper - Paprika - Garlic Powder - Onion Powder
Crush the pork rinds very finely in a food processor. If you don't have a food processor, place them in a large, resealable baggie leaving it slightly vented. Use a rolling pin or mallet to crush the pork rinds.
Chop up the chicken into bite-sized pieces. Be sure all the pieces are the same size so they will have the same cooking time.
Add the pork rinds and seasonings to a large, shallow bowl. In a separate bowl, whisk together the eggs. Then, using tongs, dredge each chicken nugget in the egg mixture and then the pork rind mixture.
Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat and fry the nuggets.