Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1/2 cup coconut flour
- 1 teaspoon ground cayenne pepper
- salt
- freshly ground black pepper
- 1 egg, lightly beaten
- 1/2 cup crushed pork rinds
- 2 tablespoons avocado oil
Instructions
- Pound the chicken breasts with a heavy mallet until they are about ½ inch thick.
- Prepare two seperate prep plates and one small, shallow bowl:
- On plate 1, combine coconut flour, cayenne pepper, salt, and pepper.
- Crack the egg into the small bowl and beat lightly.
- On plate 2, crushed pork rinds.
- In a large skillet over medium-high heat, heat the avocado oil.
- Dredge 1 chicken breast on both sides in the coconut-flour mixture. Dip the chicken into the egg, and coat both sides. Dredge the chicken in the pork-rind mixture, pressing the pork rinds into the chicken so they stick. Place the coated chicken in the hot skillet and repeat with the other chicken breast.
- Cook the chicken for 3 to 5 minutes on each side, until brown, crispy, and cooked through. Serve.
