Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork rinds coated chicken fingers and shrimp. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Crush pork rinds into fine crumbs and put in a shallow dish. Beat the eggs in a separate shallow bowl. 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.

Pork rinds coated chicken fingers and shrimp is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pork rinds coated chicken fingers and shrimp is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook pork rinds coated chicken fingers and shrimp using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pork rinds coated chicken fingers and shrimp:

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

Here are the basic steps: Dip the chicken pieces in eggs and dredge them in a mixture of crushed pork rinds and spices. Place the coated chicken pieces in a rimmed baking sheet on a greased rack. In another medium bowl, whisk the crushed pork rinds with the salt, pepper, garlic powder, paprika and Parmesan. Divide into two separate bowls - this will ensure the pork rind crumbs stay as dry as possible, making it easier to coat the shrimp.

Steps 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!

In another medium bowl, whisk the crushed pork rinds with the salt, pepper, garlic powder, paprika and Parmesan. Divide into two separate bowls - this will ensure the pork rind crumbs stay as dry as possible, making it easier to coat the shrimp. Place a few shrimp at a time in the egg to coat. Crush the pork rinds into fine crumbs and place in a bowl. Beat the eggs in a separate bowl.

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