- Chicken Thighs - Blanched Almond Flour - Pork Rinds - Eggs - Sea Salt - Ground Pepper - Paprika - Garlic Powder - Onion Powder - Avocado Oil
Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches.
Cut chicken into 1-inch cubes and pat dry with a paper towel, if needed. In a shallow mixing bowl, combine the pork rinds, almond flour, sea salt, pepper, paprika, garlic powder, and onion powder.
In a separate large shallow mixing bowl, whisk the eggs. Use tongs to dredge the chicken in the eggs. Then, dredge chicken in the pork rind mixture and set aside on a plate.
Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat. Use a thermometer to get it to 350 degrees. Do not get the oil over 400 degrees or the chicken will burn.