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
½ cup mayonnaise
1½ tsp hot sauce
Preparation
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.
In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on the preferred spiciness level.
Serve chicken warm with dipping sauce. Enjoy!
