• 1/4 cup pickle juice
• 1 cup pork rinds, crushed
• 1/2 cup almond flour
• 1/4 cup parmesan cheese (green can kind)
• 1 tsp. parsley
• 1/2 tsp. mineral salt
• a sprinkle of garlic powder
• a sprinkle of onion powder
• 2 eggs, whisked
• 1 lb. chicken breast tenders

• coconut oil

Add the chicken and pickle juice to a Ziploc bag and marinate for at least one hour.

Add almond flour to one bowl, eggs to another, and crushed pork rinds, parmesan, parsley, salt, garlic, and onion powder to a third bowl. 

Coat each chicken tender in almond flour, then egg, then pork rind mix. Fry in coconut oil for about 5 minutes on each side until golden brown and at least 165 degrees internally.

enJOY!