Pork Rind Chicken Strips

Add the chicken strips to a bag or bowl with the buttermilk, hot sauce, salt, and pepper. Stir/smush to coat and set aside.

Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.

Coat the chicken strips in a layer of crumbs, then quickly dunk in the beaten egg, then coat again in the crumbs. Lay them on a sheet pan and heat 1 inch of vegetable oil in a large skillet over medium-high heat.

Fry the chicken strips in batches about 2 to 2 1/2 minutes per side, babysitting them so they don’t become overly brown (lower the heat slightly if need be.) Drain them on a paper towel or cooling rack.

Serve with ketchup or ranch, or make an avocado dipping sauce by adding the avocado, mayo, dil, garlic, lime, salt and pepper to a food processor and mixing it until smooth. Serve immediately!