PREP TIME: 10 minutes
COOK TIME: 20 to 30 minutes
YIELD: 2 servings


1 pound boneless chicken breasts, trimmed to 1 inch wide by 3 inches long 2 eggs
1 cup crushed pork rinds/cracklings
1 tablespoon Himalayan salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic salt (optional)
2 tablespoons coconut oil Hot sauce, for serving (optional)


  1. Preheat the oven to 300°F. Line a baking sheet with aluminum foil.
  2. Wash the chicken fingers and pat dry.
  3. In a small bowl, combine the crushed pork rinds, salt, pepper, smoked paprika, and garlic salt (if using). Pour the mixture into a sealable plastic bag.
  4. In a medium-sized bowl, beat the eggs. Dip each chicken finger into the eggs to coat.
  5. Add the egg-coated chicken fingers to the bag with the spice mixture. Seal and shake the bag to coat the chicken.
  6. Place the chicken fingers on the prepared baking sheet and place in the oven. Bake for 10 to 15 minutes.
  7. Flip the chicken over and cook for another 10 to 15 minutes, until golden brown.
  8. Remove the chicken from the oven and let cool for 5 minutes before serving.
  9. Serve with hot sauce, if desired.

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