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Before you jump to Pork rinds coated chicken fingers and shrimp recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, simply making some minor changes can positively impact everyday eating habits.
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As you can see, it is not hard to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pork rinds coated chicken fingers and shrimp recipe. To cook pork rinds coated chicken fingers and shrimp you only need 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Pork rinds coated chicken fingers and shrimp:
- Use 2 boneless, skinless chicken breasts, cut in strips
- Get 10 shrimp, peeled
- You need 1/3 C buttermilk
- You need 1/4 C hot sauce (less optional)
- Prepare 1/2 tsp salt, plus more if needed
- Provide 1/2 tsp pepper, plus more if needed
- Use 1 (3 oz) bag pork rinds, crushed
- Provide 2 eggs beaten
- Prepare 1 avocado, pitted and peeled
- Prepare 1/4 C mayonnaise
- Get 2 T fresh dill, minced
- You need 1 clove garlic, pressed
- You need 1 whole lime, juiced
- You need Avocado oil, for frying
Instructions to make Pork rinds coated chicken fingers and shrimp:
- 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.
- 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.
- 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.
- 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!
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