Pork Rind Chicken Strips

(from castro15’s recipe box)

Categories: Chicken


  • 2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
  • 1/3 c. Buttermilk
  • 1 tsp. Hot Sauce
  • 1/2 tsp. Salt, Plus More As Needed
  • 1/2 tsp. Pepper, Plus More As Needed
  • 1 bag (3 Ounces) Pork Rinds
  • 2 whole Eggs, Beaten
  • 1 whole Avocado, Pitted And Peeled
  • 1/4 c. Mayonnaise
  • 2 tbsp. Fresh Dill, Minced
  • 1 clove Garlic, Pressed
  • 1 whole Lime, Juiced
  • Vegetable Oil, For Frying


  1. Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt, and pepper. Stir/smush to coat and set aside.

  2. Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.

  3. Coat the chicken strips in a layer of crumbs, then quickly dunk in the beaten egg, then coat again in the crumbs. Lay them on a sheet pan and heat 1 inch of vegetable oil in a large skillet over medium-high heat.

  4. Fry the chicken strips in batches about 2 to 2 1/2 minutes per side, babysitting them so they don’t become overly brown (lower the heat slightly if need be.) Drain them on a paper towel or cooling rack.

  5. Serve with ketchup or ranch, or make an avocado dipping sauce by adding the avocado, mayo, dil, garlic, lime, salt and pepper to a food processor and mixing it until smooth. Serve immediately!

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