Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into strips
  • 1 tsp sea salt
  • 8 oz pork rinds, processed into fine crumbs
  • 3 large eggs, beaten
  • 1/2 cup beef tallow or ghee

Instructions:

  1. Place pork rinds in a food processor and pulse until they reach a fine, sand-like consistency.
  2. Pat the chicken thighs dry with a paper towel and sprinkle with sea salt.
  3. Pour the beaten eggs into one bowl and the pork rind crumbs into another.
  4. Submerge each chicken strip into the egg wash, ensuring every inch is coated.
  5. Drop the chicken into the pork rind crumbs and press down firmly with your palm to embed the crumbs into the egg.
  6. Let the breaded chicken rest on a plate for 5 minutes to set the crust.
  7. Add tallow to a cast iron skillet over medium-high heat until it shimmers and barely begins to smoke.
  8. Carefully lay chicken strips in the pan and fry for 4–6 minutes per side until mahogany-colored and the crust sounds hollow when tapped.