- 2 Chicken breast fillets
- 1 Egg (large, beaten)
- 1/2 cup Crushed pork rinds (I used homemade as we didn't have prepacked)
- 1/4 cup Almond flour
- 3 tbsp Parmesan cheese grated
- 1 1/2 tbsp Avocado oil
- Salt and pepper to taste
Cut chicken into pieces and season to taste with salt and pepper.
Combine pork rinds, almond flour, and Parmesan in a bowl.
Heat olive oil in a skillet.
Dip chicken into eggs and coat with pork rind mixture. Fry in oil until golden.
Combine all sauce ingredients in a saucepot. Simmer for 5 minutes.
Pour sauce over chicken and stir to coat. Serve.
Serving: 275g | Calories: 387kcal | Carbohydrates: 4g | Protein: 36.5g | Fat: 24.6g | Fiber: 1g