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Panko Fried Chicken



This one uses a really thick heavy batter to make the breading stick better. For the panko I used seasoned pork rinds crushed enough to be breading with a extra 2 tsp of bbq rub mixed in but you can use baconshair pork panko and season however you want.

4 oz pork rinds crushed into a powder like texture(or pulsed in a food processor with the seasonings)
2tsp  or so of seasoning of taste whisked in with the pork rind panko
2ish lbs of chicken cut into nuggets or strips if breast o do legs etc if you wish,
2 eggs
4 oz (1/2cup) mayo
5-6tbsp Dijon mustard

1. Preheat oven to 400F and prepare a wire rack over a baking sheet (air fry) or prepare you oil
2. Combine seasoning and pork panko in a large plate or wide bowl
3. In a wide bowl mix up egg, mayo, and mustard
4. Dip each piece of chicken into the egg mixture then roll in the pork panko to evenly coat.
5. Place chicken on wire rack over baking sheet and bake for 40 mins or fry til golden brown and cooked thoroughly.

After you can add 1/4 cup of almond flour and any panko left over to the mixture (maybe a bit more if it is too runny) and you should get a muffin batter texture you can pour into muffins tins and bake for rolls/hush puppies for about 30mins same oven temp.



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