Pork Rind Crusted Chicken Breast

Using pork rinds as a breading mixture give these these chicken breast a really nice salty taste and a awesome crunch that every keto-friendly eater is going to love. You won't miss that regular breading at all.

INGREDIENTS

Cooking spray

1 cup of pork rinds

1/2 cup of grated parmesan cheese

1 teaspoon of chili powder

1 teaspoon of paprika

1 teaspoon of granulated garlic

1/2 teaspoon of dried oregano

A pinch of sea salt

2 large eggs, beaten

Freshly ground black pepper

4 chicken breast

Honey Hot sauce

1/3 cup of honey

Juice of 1/2 lemon

1/4 cup of hot sauce

METHODS

1. Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray. In a food processor (or in a resealable bag using a rolling pin), crush pork rinds into fine crumbs. Transfer to a medium shallow bowl and whisk in Parmesan, spices, and herbs. Season mixture with salt and pepper.
2. Pour beaten eggs into a small shallow bowl. Dredge shrimp in eggs, letting excess drip, then coat in pork rind mixture.
3. Place the breaded chicken breast on prepared baking sheet pan lined with parchment paper . Lightly cover the sheet pan with foil and Bake for 15 to 20 minutes then remove the foil and continue baking for another 15 to 20 minutes until coating is crispy and the chicken beast is cooked through at a internal temperature of 165 degress,
4. Meanwhile, make sauce: In a small bowl, whisk together 1/4 cup of hot sauce and a 1/3 cup of honey with the juice of half a lemon
5. When its all done serve and enjoy.