1/2C coconut flour
1 bag of Dill Pickle Pork rinds, crushed
4-5 mini pickles, cut into slices
Pat the pickle slices completed dry.
Place coconut flour in a bowl and set aside.
Place egg and water in another bowl, whisk and set aside.
Place crushed Pork Rinds in another bowl.
Take your pickle slices and place in coconut flour, then egg, then crumbs, then back into egg and finally last dunk in the crumbs. Freeze for 15-30 minutes. This step helps the " breading " stick better.
I deep fried these at 375 degrees for about 5 minutes.
Alternately you could air fry these or pan fry them !