Ingredients:

  • 1 lb chicken breast, boneless and skinless
  • 1 cup homemade chicken flour
  • 2 large eggs, beaten
  • 2 tbsp melted butter
  • 1/2 tsp salt

Instructions:

  1. Cut the chicken breast into translucent, paper-thin strips.
  2. Arrange slices on dehydrator trays in a single layer, ensuring they do not touch.
  3. Dehydrate at 150°F (65°C) for 8–12 hours, or in an oven at its lowest setting with the door slightly ajar, until the meat snaps cleanly when bent.
  4. Pulse the dried chicken shards in a high-speed blender in short bursts to avoid overheating.
  5. Pass the powder through a fine mesh sieve to remove larger shards and store in an airtight glass jar.
  6. Combine 1 cup of the chicken flour, beaten eggs, melted butter, and salt until a thick paste forms.
  7. Spread the mixture in a very thin, even layer (approx. 1/8 inch thick) on a parchment-lined baking sheet.
  8. Bake in a preheated oven at 325°F (160°C) for 15–20 minutes.
  9. Let the sheet cool completely on the pan before breaking into crisps.