Categories: Chicken
Ingredients
- 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
Directions
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Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt, and pepper. Stir/smush to coat and set aside.
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Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.
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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.
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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.
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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!