Pork rinds coated chicken fingers and shrimp
Pork rinds coated chicken fingers and shrimp

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pork rinds coated chicken fingers and shrimp. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork rinds coated chicken fingers and shrimp is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pork rinds coated chicken fingers and shrimp is something that I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook pork rinds coated chicken fingers and shrimp using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pork rinds coated chicken fingers and shrimp:
  1. Get 2 boneless, skinless chicken breasts, cut in strips
  2. Take 10 shrimp, peeled
  3. Take 1/3 C buttermilk
  4. Make ready 1/4 C hot sauce (less optional)
  5. Prepare 1/2 tsp salt, plus more if needed
  6. Take 1/2 tsp pepper, plus more if needed
  7. Get 1 (3 oz) bag pork rinds, crushed
  8. Get 2 eggs beaten
  9. Take 1 avocado, pitted and peeled
  10. Make ready 1/4 C mayonnaise
  11. Prepare 2 T fresh dill, minced
  12. Get 1 clove garlic, pressed
  13. Make ready 1 whole lime, juiced
  14. Take Avocado oil, for frying

Smush in the bag to coat all the meat. Put shrimp in a separate bag with same sauce. Crush pork rinds into fine crumbs and put in a shallow dish. Pork rinds coated chicken fingers and shrimp instructions.

Instructions to make Pork rinds coated chicken fingers and shrimp:
  1. Put the chicken strips into a plastic bag with the buttermilk, hot sauce, and S&P. Smush in the bag to coat all the meat. Put shrimp in a separate bag with same sauce.
  2. Crush pork rinds into fine crumbs and put in a shallow dish. Beat the eggs in a separate shallow bowl.
  3. Coat the chicken and shrimp in a layer of crumbs, quickly dunk in the egg, then coat again in the crumbs. Lay them on a sheet pan. Heat the oil in a large skillet over medium-high heat.
  4. Fry the chicken and shrimp in batches about 2 1/2 minutes a side, watching they don't get over browned (lower heat slightly if necessary). Drain them on a cooling rack. Serve with ketchup, ranch or the avocado dip with this recipe.
  5. Avocado dip: In a food processor, mix the avocado, mayonnaise, dill, garlic and lime juice until smooth. Chill and serve with the chicken and shrimp. Delicious!

Put the chicken strips into a plastic bag with the buttermilk, hot sauce, and S&P. Smush in the bag to coat all the meat. Put shrimp in a separate bag with same sauce. Crush pork rinds into fine crumbs and put in a shallow dish. Beat the eggs in a separate shallow bowl.

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