There’s so much to love about this dish. Heck, there’s so much in this dish. When you want parmesan chicken, zoodles, garlic bread, and alfredo sauce, you just stack it all up. I have finally found the winning breading for the best tasting, crispiest chicken crust. Honestly, you can have this chicken on anything. It is going to be great on a salad, a chaffle sandwich, by itself to dip.. really, anyway you want it! I hope you enjoy it as much as I do. Below will be the recipe for the chicken only as you can search for the alfredo sauce and white bread chaffle in a separate post. The only thing we done differently on the chaffle is adding in garlic powder to give it a garlic bread taste!
1 big bag of Kroger pork rinds (plain or spicy); 1 cup parmesan; 4 tbs almond flour; 2 eggs; seasonings of choice
Pack of chicken tenders (11 each)
Put an entire bag of pork rinds into your blender/processor. Add 4 tbs almond flour and 1 cup of parmesan cheese to the pork rinds. Blend until your pork rinds are in an almost powder state. Remove from blender and put into a large bowl. In a separate bowl, crack your 2 eggs and beat them. Add your seasonings directly to your egg.
Dip your chicken into the egg and then directly into your pork rind mixture, coating both sides generously. Place into air fryer and season the outside this time. Air fry for 12 minutes, flipping halfway.
Pull out once cooked and place on a wire rack. This helps them crisp up more. Plate with your favorite side or sides and enjoy.