Cooking Instructions
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Step 1
Flatten the
Boneless, Skinless Chicken Breasts (2)
using a heavy mallet until it’s ½-inch thick. You can also cover with parchment paper and flatten by hitting with a heavy skillet.
Step 2
Prepare your breading station: Mix
Coconut Flour (60 g)
,
Cayenne Pepper (2 g)
,
Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
in a shallow dish. Place the
Pork Rinds (45 g)
in a second dish. In a small bowl, crack the
Egg (1)
and lightly beat it with a fork or whisk.
Step 3
In a large skillet over medium-high heat, heat the
Olive Oil (30 mL)
.
Step 4
Coat 1 chicken breast on both sides in the coconut-flour mixture. Dip the chicken into the egg, and coat both sides, then coat the chicken in the pork-rind mixture, pressing the pork rinds into the chicken so they stick. Repeat.
Step 5
Place the coated chicken in the hot skillet. Cook each piece for 3 to 5 minutes per side, until brown, crispy, and cooked through.
