- Boneless Skinless Chicken Breasts or Thighs - Ground Pepper - Sea Salt - Pork Rinds - Blanched Almond Flour - Eggs Eggs - Avocado Oil
Start by cubing 2 Lbs. of boneless, skinless chicken breasts or thighs. Season with salt and pepper and set aside.
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.