- Boneless, Skinless Chicken Thighs or Breasts - Blanched Almond Flour - Pork Rinds - Sea Salt - Ground Pepper - Eggs - Avocado Oil - Fried Cauliflower Rice
Chop up 2 lbs. of chicken into bite-sized pieces. Be sure all the pieces are the same size so they will have the same cooking time.
For the breading, crush around 3oz (1 regular-sized bag) of pork rinds. Simply crush them very finely in a food processor.
In a large, shallow bowl, whisk together 3 eggs and set aside. Using tongs, dredge each piece of chicken in the egg mixture then the pork rind mixture. Set aside on a plate.
Add some avocado oil to a medium to large-sized pan over medium heat. Once hot, add as many chicken pieces as will comfortably fit and cook for 3 to 4 minutes per side.