This is one of those recipes I have been craving since I started this way of eating. This comes out crispy and crunchy and stays on the chicken. I have also used this breading on fish and it turned out great.
6 Breast tenderloins- flattened
4 chicken wings
1 1/2 cup almond flour
1 1/2 cup parmesan cheese
1 1/2 cup porkrinds
3 medium sized bowls
deep pan for frying
avocado oil (can heat up to 400 degrees)
Using a food processor I crushed the pork rinds. Next I added the parmesan cheese to the pork rinds and finely processed this mixture together. Add this pork rind/parmesan mixture to a separate bowl and set aside.
In another medium bowl add the almond flour. Season with your favorite spices. I used smoked paprika, onion powder, garlic powder, cilantro, crushed rosemary, ground all spice, marjoram, Himalya fine pink salt, pepper
In the last bowl add the 6 eggs and beat.
On a cutting board I placed all of the chicken tenderloins and flattened them so they fry consistently.
In your frying pan, add enough avocado oil to safely cover half of the chicken- if you add too much the oil foams and overflows onto the stove top.
While your oil is heating, arrange the bowls starting with the porkrind/ parmesan bowl closest to the oil, then the egg, and last the almond flour.
Take a piece of chicken and dip your chicken into the egg mixture. Coat both sides. Now dip your chicken into the almond flour and coat both sides. Dip it back into the egg mixture coating both sides and last into the parmesan/ pork rind mixture on both sides and fry. Do this to all of the pieces of chicken you are going to fry. I have had better luck coating them just before they go into the oil.
Breast tenderloins and wings took 5 minutes on each side.
Drum sticks took 8 minutes on each side.