Ingredients
Scale
- chicken
- 5-6 Small Boneless Chicken Breasts
- 2 Large Eggs, Beaten
- 1 Cup Crushed Pork Rinds
- 1/2 Cup Almond Flour
- 1/3 Cup Parmesan Cheese
- 2 Tbsp. Olive Oil
- 1 Tbsp. Coconut Oil
- 1 tsp. Kosher Salt
- 1 tsp. Freshly Ground Black Pepper
- sauce
- 1/2 Cup Erythritol
- 1/2 Cup Rice Vinegar
- 4 Tbsp. Reduced Sugar Ketchup
- 1 Tbsp. Soy Sauce
- 1 tsp. Garlic Powder
Directions
- 1. Cut chicken into cubes. Combine all the coating ingredients in a food processor and then coat the chicken by dipping into egg and then into the pork rind crumbs.
- 2. Cook chicken in batches in a cast iron skillet over medium heat.
- 3. Reduce sauce in a pan while chicken is cooking.
- 4. Coat chicken with sauce and mix together.
- 5. Preheat oven to 325F.
- 6. Cube chicken breasts, cut off any excess bits.
- 7. Crush pork rinds and add almond flour, salt, pepper, and parmesan cheese.
- 8. 1 Bowl with beaten eggs, 1 bowl with pork rind mixture.
- 9. Heat pan with 1 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil.
- 10. Dip chicken cubes in egg mixture and then pork rind mixture.
- 11. Fast fry chicken and transfer to baking pan, add more olive oil as needed.
- 12. Mix sauce together and pour over chicken. Bake for 60 minutes, flipping the chicken every 15 minutes.