Light and crispy chicken strips with a breading of crumbled pork rinds. Low carb and scrumptious!
- 2 whole Boneless skinless chicken breasts, cut into strips
- ⅓ cups Buttermilk
- 1 teaspoon Hot sauce
- ½ teaspoon Salt, and more as needed
- ½ teaspoon Pepper, and more as needed
- 1 bag (3 ounces) pork rinds
- 2 whole Eggs, beaten
- 1 whole Avocado, pitted and peeled
- ¼ cups Mayonnaise
- 2 tablespoons Fresh dill, chopped
- 1 clove Garlic, pressed
- 1 whole Lime, Juice
- Vegetable Oil, For Frying
Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt and pepper. Stir/mash to coat and set aside.
Grind the pork rinds into fine breadcrumbs and put them in a bowl. Beat the eggs in a separate bowl.
Coat the chicken strips with a layer of breadcrumbs, then quickly dip them in the beaten egg, then coat them again with the breadcrumbs. Place them on a baking sheet and heat 1 inch of vegetable oil in a large skillet over medium-high heat.
Fry the chicken strips in batches about 2 to 2 1/2 minutes on each side, watching them so they don’t get too brown (reduce the heat slightly if necessary.) Drain on a paper towel or a cooling rack.
Serve with ketchup or ranch, or make an avocado dip by adding avocado, mayonnaise, dill, garlic, lime, salt and pepper in a food processor and blending until smooth. of smooth consistency. Serve immediately!