Pork Rind-Crusted “Chicken Nuggets”

If there is one food every kid loves, it is chicken nuggets. The problem is that the store-bought ones are filled with seed oils, soy fillers, and bleached flour. This carnivore version is crispy, delicious, and entirely animal-based.

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized pieces

• 1 bag of plain pork rinds (chicharrones)

• 2 pasture-raised eggs

• 1⁄2 cup grated parmesan cheese (optional)

• Coarse salt

• Beef tallow or duck fat for frying

Instructions:

1. The Breading: Put the pork rinds in a food processor or blender and pulse until they look
   like breadcrumbs. If using parmesan cheese, mix it in now. Add a generous pinch of salt.
   Pour the mixture into a shallow bowl.

2. The Wash: In a separate bowl, whisk the two eggs.

3. The Dip: Take the chicken pieces, dip them into the egg wash, and then roll them in the pork
   rind mixture until fully coated. Press the coating into the chicken so it sticks.

4. The Fry: Heat a generous amount of beef tallow in a cast-iron skillet over medium-high
   heat.

5. The Cook: Fry the nuggets for about 3-4 minutes per side, until the pork rind crust is golden
   brown and the chicken is cooked through.

6. The Serve: Let them cool on a wire rack. Watch your kids devour them.

Storage Tip:

Store leftover nuggets in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or skillet with a little beef tallow to bring back that crispy coating.