This makes about 3 servings at 1.4 pounds each, depending on the size of chicken breasts you use. At 3 servings, it came out to: 566 Calories, 37.3g Fats, 4.5g Net Carbs, and 59.3g Protein.
6-7 small chicken breasts
¾ cup crushed pork Rinds
1/3 cup almond flour
2 large eggs
2 tablespoons olive oil
1 tablespoon coconut oil
¼ cup chicken broth
3 tablespoons rice vinegar
2 ½ tablespoons soy sauce
2 tablespoons reduced sugar ketchup
2 tablespoons erythritol
2 teaspoons sesame oil
1 teaspoon hoisin sauce
1 teaspoon red chili paste
1 teaspoon red chili flakes
1 teaspoon garlic powder
½ teaspoon minced ginger
¼ teaspoon xanthan gum
Garnish with chives, red chili pepper flakes, or red chili peppers.
Put pork rinds in the food processor and pulse them until crushed.
Combine almond flour with pork rinds in one bowl, scramble 2 eggs in another bowl.
Preheat oven to 325F. Wash and cube chicken breasts.
Dip chicken in egg, dip chicken in pork rinds and almond flour.
Fry chicken in olive and coconut oil.
Make sauce and cover chicken with sauce.
Bake chicken in sauce for 1 hour, turning/mixing chicken every 15 minutes.