Recipe of Super Quick Homemade Pork rinds coated chicken fingers and shrimp

Pork rinds coated chicken fingers and shrimp. Here is how you cook it. The chicken strips come out crispy, juicy and delicious. Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued.

Here's a list of the contenders (shown below, from left to right, starting at the top): pretzels, pork rinds, panko, standard breadcrumbs, almond and flax meal, potato chips, Cap'n Crunch, corn. Microwave one bag of Lowry's pork rinds, crush using the same method, and combine in the bowl with a ¼ Using the "wet hand, dry hand" method, generously coat each finger in as much breadcrumbs as you can. Pork rind and cheese wisp crumbs?!

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pork rinds coated chicken fingers and shrimp. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Here is how you cook it. The chicken strips come out crispy, juicy and delicious. Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued.

Pork rinds coated chicken fingers and shrimp is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pork rinds coated chicken fingers and shrimp is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook pork rinds coated chicken fingers and shrimp using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork rinds coated chicken fingers and shrimp:

1. Make ready 2 of boneless, skinless chicken breasts, cut in strips.
2. Take 10 of shrimp, peeled.
3. Get 1/3 C of buttermilk.
4. Get 1/4 C of hot sauce (less optional).
5. Make ready 1/2 tsp of salt, plus more if needed.
6. Prepare 1/2 tsp of pepper, plus more if needed.
7. Take 1 (3 oz) of bag pork rinds, crushed.
8. Make ready 2 of eggs beaten.
9. Get 1 of avocado, pitted and peeled.
10. Get 1/4 C of mayonnaise.
11. Prepare 2 T of fresh dill, minced.
12. Prepare 1 clove of garlic, pressed.
13. Get 1 of whole lime, juiced.
14. Take of Avocado oil, for frying.

I am so excited to try this with the pork rinds. I show how to cook a Keto friendly dish of chicken fingers using pork rinds. This works for Keto, Gluten Free, Low Carb, and Atkins Diet. Pork rind is the culinary term for the skin of a pig.

Instructions to make Pork rinds coated chicken fingers and shrimp:

1. Put the chicken strips into a plastic bag with the buttermilk, hot sauce, and S&P. Smush in the bag to coat all the meat. Put shrimp in a separate bag with same sauce..
2. Crush pork rinds into fine crumbs and put in a shallow dish. Beat the eggs in a separate shallow bowl..
3. Coat the chicken and shrimp in a layer of crumbs, quickly dunk in the egg, then coat again in the crumbs. Lay them on a sheet pan. Heat the oil in a large skillet over medium-high heat..
4. Fry the chicken and shrimp in batches about 2 1/2 minutes a side, watching they don't get over browned (lower heat slightly if necessary). Drain them on a cooling rack. Serve with ketchup, ranch or the avocado dip with this recipe..
5. Avocado dip: In a food processor, mix the avocado, mayonnaise, dill, garlic and lime juice until smooth. Chill and serve with the chicken and shrimp. Delicious!.

It can be used in many different ways. It can be rendered, fried in fat, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. Pork rinds as chicken strip breading is definitely one of those "who thinks these things up?!?" scenarios—kind of like the person who decided to Anyway, I encourage you to give these a try! This pork rind breading can be used to bread pretty much anything you'd normally coat in breadcrumbs. Pork rinds must be seasoned immediately after frying so that the spices stick to its surface, making it more flavorful.

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