Makes: 2 servings
2 medium sized chicken breasts
1 bag spicy pork rinds, finely crushed
2 dashes of hot sauce (or more to taste)
1/4 tsp garlic salt
1/4 cup coconut oil
Pound the chicken breasts until they are 1/4 inch thick.
Place crushed pork rinds on a plate.
In a bowl, place eggs, hot sauce, and garlic salt. Whisk until well combined.
In a small skillet over medium heat, heat coconut oil until it sputters when a drop of water is sprinkled in it.
Take the chicken breasts, dip them in the egg mixture, dredge them in the pork rinds, and then gently place them in the hot oil.
Cook them for 7 minutes on each side, careful not to disturb them for the 7 minutes so they get nice and crispy.
Tip: serve on a salad or with a side of loaded cauliflower!
Serving size: 1 chicken breast
Net carbs: 0.6 g
Fat: 124.1 g
Protein: 206.8 g