Laura Mariano
Ingredients
- 6 chicken breasts, (about 4 lbs) bone-in, skin-on
- Kosher salt and freshly ground black pepper, to taste
- 2 eggs, large
- ½ cup heavy cream
- ¾ cup almond flour
- 1½ cups pork rinds, finely crushed
- ½ cup Parmesan, freshly grated
- 1 tsp garlic powder
- ½ tsp paprika
- 1½ tsp hot sauce
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.
- In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.
Working 1 at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on the prepared baking sheet. - Bake for about 45 minutes until the chicken is golden and the internal temperature reaches 165 degrees F.
- hot sauce depending on the preferred spiciness level.
- Serve chicken warm with dipping sauce. Enjoy!
