FOR THE CHICKEN
1 whole cut up chicken
Freshly ground black pepper
4 large eggs
3/4 cup cup heavy cream
1 cup almond flour
4 cups Original Pork King Good Pork Rind Crumbs
3/4 cup freshly grated Parmesan
1 tsp. garlic powder
1/2 tsp. paprika
Preheat oven to 200°C (180ºC fan) and line a large baking tray with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.
In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.
Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking tray.
Bake until chicken is golden and internal temperature reaches 75°C, about 45-50 minutes.
Serve chicken warm with dipping sauce.