2 boneless, skinless chicken breasts
2 cups of finely crushed pork rinds (using a food processor is best)
salt & pepper
1 cup store-bought wing sauce (Tony Roma's is good!)
canola oil
celery sticks (optional)
ranch dressing or blue cheese dressing (optional)
In a large pot, heat 2 quarts of oil to 360 degrees. Cut the chicken breasts into 1-inch bite-size pieces. Salt and pepper the chicken. Pour the crushed pork rinds into a gallon-size zipper storage bag. Place half of the chicken pieces in the bag and shake unitl coated. Drop the chicken into the oil and cook for about 5-6 minutes, or unitl golden brown. Remove and drain on a paper towel. Repeat with the remaining chicken pieces. When cooled, place all the chicken in a large bowl and pour the wing sauce over. Toss to coat and serve immediately. Serves 2 as a meal, or 4 as an appetizer!
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