Low Carb Sweet & Sour Chicken

• Meat

  • 5 Chicken breasts, Small Boneless
  • 1 cup Pork, rinds

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Ketchup, reduced sugar
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Olive oil
  • 1/2 cup Rice vinegar

• Dairy

  • 1/3 cup Parmesan cheese

• Other

  • 1/2 cup Erythritol

Found on ruled.me

Directions

• Cut chicken into cubes. Combine all the coating ingredients in a food processor and then coat the chicken by dipping into egg and then into the pork rind crumbs.
• Cook chicken in batches in a cast iron skillet over medium heat.
• Reduce sauce in a pan while chicken is cooking.
• Coat chicken with sauce and mix together.
• Preheat oven to 325F.
• Cube chicken breasts, cut off any excess bits.
• Crush pork rinds and add almond flour, salt, pepper, and parmesan cheese.
• 1 Bowl with beaten eggs, 1 bowl with pork rind mixture.
• Heat pan with 1 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil.
• Dip chicken cubes in egg mixture and then pork rind mixture.
• Fast fry chicken and transfer to baking pan, add more olive oil as needed.
• Mix sauce together and pour over chicken. Bake for 60 minutes, flipping the chicken every 15 minutes.