Paleo Hot Chicken

Paleo Hot Chicken

Terra Nelson

INGREDIENTS:

2lbs. Chicken tenders

1 cup Franks Red Hot Sauce, original

3 Large eggs

2 Tbsp. Apple Cider Vinegar

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

1 Tbsp. Paprika

1 Tbsp. Cayenne

1 tsp. Kosher Salt

4-2oz. bags of Pork Rinds (8oz. total) I use Pork Clouds – Habanero Pepper

DIRECTIONS:

*For the best flavor you will need to marinade the chicken in the Franks Red Hot overnight, so plan ahead!

Pour 1 cup of Franks hot sauce in a gallon size ziplock bag, add 2lbs of chicken tenders. Seal bag and place in refrigerator overnight, up to 24hrs, the longer you let chicken marinate, the more hot sauce flavor it will absorb.

Preheat oven to 400°

In a bowl whisk together eggs, apple cider vinegar and all spices, set aside. Take each bag of pork rinds and crumble rinds inside bag until texture resembles panko breadcrumbs. One at a time, remove chicken tenders from marinade bag, dip in spice/vinegar mixture coating completely, and then hold up to let excess liquid drip off. Place tender in pork rind bag and shake until tender is coated in crust. Lay tenders on parchment lined baking sheet, keep two finger widths between each tender. When sheet is full put baking sheet in oven and bake at 400° for 15-20 minutes, until fully cooked.

Bake at 400° for 15-20 minutes, until fully cooked.

*gluten free, whole life compliant, dairy free