Pork rinds coated chicken fingers and shrimp

Name: Pork rinds coated chicken fingers and shrimp
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut in strips; 10 shrimp, peeled; 1/3 C buttermilk; 1/4 C hot sauce (less optional); 1/2 tsp salt, plus more if needed; 1/2 tsp pepper, plus more if needed; 1 (3 oz) bag pork rinds, crushed; 2 eggs beaten; 1 avocado, pitted and peeled; 1/4 C mayonnaise; 2 T fresh dill, minced; 1 clove garlic, pressed; 1 whole lime, juiced; Avocado oil, for frying

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Ingredients

25 minutes

4 servings

2boneless, skinless chicken breasts, cut in strips
10shrimp, peeled
1/3 Cbuttermilk
1/4 Chot sauce (less optional)
1/2 tspsalt, plus more if needed
1/2 tsppepper, plus more if needed
1 (3 oz)bag pork rinds, crushed
2eggs beaten
1avocado, pitted and peeled
1/4 Cmayonnaise
2 Tfresh dill, minced
1 clovegarlic, pressed
1whole lime, juiced
Avocado oil, for frying

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Steps

25 minutes

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!