Ingredients
- 1 lb chicken, cut into strips
- 2 eggs, beaten
- 1 C pork rinds, crushed
- 1/4 C Parmesan cheese
- 1 packet Italian seasonings
- 1T salt
- 2 T almond flour
Directions
- Preheat oven to 350 degrees
- Mix pork rinds, Parmesan cheese, Italian seasonings packet, salt, and almond flour and place in a small bowl
- Put beaten eggs in a separate small bowl
- Dredge each chicken strip in the egg wash fully coating them, then dredge them in the dry mixture, also fully coating all sides.
- Bake at 350 degrees for 40 minutes.
Serves: 4
Macros (per 207g serving)
512 cal / 63g protein / 26g fat / 2g net carbs
This looks yummy! Can you share the macro counts for this?
Absolutely! I missed them, I’ll add them now.
This looks yummy! Can you share the macro counts for this?
I have a pork allergy, any substitute for pork rinds?
I would increase both the almond flour and Parmesan cheese. They won’t be quite a crispy but they’ll still have some crunch and will taste great!
We don’t carry almond flour in our house due to our child who has a severe peanut/nut allergy. What could I use in place of almond flour?
You can substitute it with shredded Parmesan cheese. It’s used as a binder and to help make them a little crispier and the parmesan cheese will do that as well.