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The preparation : 12 ounces chicken breast, cut in half
½ cup crushed pork rinds
1/3 cup shredded Parmesan cheese
1 large egg
1 teaspoon pepper
1 ½ tablespoons olive oil
1 tablespoon coconut oil
The cooking :
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Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
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In a bowl, put your pork rind crumbs, 1/3 cup Parmesan cheese, and pepper
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In another bowl, crack an egg and scramble it well.
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Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
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Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We’re doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
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In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
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Once the oil is hot, place your chicken inside. DON’T TOUCH IT! Let it sit here a while, almost until you smell burning. You want to make sure the crust gets nice and crisp.
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Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
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Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
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. Let your chicken cook until it’s just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center – but this is completely up to your own preferences.
Serve with salad, broccoli or cauliflower! I mixed mine with ranch and buffalo dressing, absolutely delicious!
