Description
Light, crisp chicken strips with a crumbled pork rind breading. Low carb and luscious!
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
- ⅓ cups Buttermilk
- 1 teaspoon Hot Sauce
- ½ teaspoons Salt, Plus More As Needed
- ½ teaspoons Pepper, Plus More As Needed
- 1 bag (3 Ounces) Pork Rinds
- 2 whole Eggs, Beaten
- 1 whole Avocado, Pitted And Peeled
- ¼ cups Mayonnaise
- 2 Tablespoons Fresh Dill, Minced
- 1 clove Garlic, Pressed
- 1 whole Lime, Juiced
- Vegetable Oil, For Frying
Preparation
Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt, and pepper. Stir/smush to coat and set aside.
Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.
Coat the chicken strips in a layer of crumbs, then quickly dunk in the beaten egg, then coat again in the crumbs. Lay them on a sheet pan and heat 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry the chicken strips in batches about 2 to 2 1/2 minutes per side, babysitting them so they don’t become overly brown (lower the heat slightly if need be.) Drain them on a paper towel or cooling rack.
Serve with ketchup or ranch, or make an avocado dipping sauce by adding the avocado, mayo, dil, garlic, lime, salt and pepper to a food processor and mixing it until smooth. Serve immediately!
