Instructions

Half two chicken breast and season liberally.
Set up a station for one small shallow bowl with a whipped egg and splash of olive oil.
In another medium bowl, mix pork rinds and the rest of the seasonings, leaving crush red pepper for the end, so it does not burn.
Place the chicken in the egg mixture and coat evenly.
Transfer chicken to pork rind mixture and coat evenly.
Fry in avocado oil until cooked all the way through.
Top with shredded parmesan and serve over kognac noodles (prepare according to bag instructions) with low sugar marinara sauce.

This is a recipe by

Jessica Magee