Instructions
- Place 2 ounces pork rinds in a large plastic bag. Press out air and seal. Use a rolling pin or meat mallet to crush into fine crumbs with no large pieces.2 ounces pork rinds
- Spread crushed pork rinds on a parchment-lined sheet pan.2 ounces pork rinds
- In a medium bowl, whisk 3 eggs and 2 tablespoons water until fully combined.3 eggs, 2 tablespoons water
- Add 1 pound chicken tenders to the egg wash and toss to coat.3 eggs, 1 pound chicken tenders, 2 tablespoons water
- Place egg-washed chicken onto crumbs and turn repeatedly to coat. Remove and repeat with remaining pieces.1 pound chicken tenders, 2 ounces pork rinds
- Heat 2 cups avocado oil in a deep pan to 350 degrees F / 177 degrees C.2 cups avocado oil, 1 pound chicken tenders
- Working in batches, fry 10 pieces at a time for 3 to 5 minutes, turning as needed to prevent sticking. Cook until golden and chicken reaches an internal temperature of 165 degrees F / 74 degrees C. Rest cooked chicken on paper towels to absorb excess oil. Repeat with remaining chicken.1 pound chicken tenders, 2 cups avocado oil
- Line a baking sheet with parchment. Lay out 15 slices pepperoni. Top each with 15 slices provolone and 2 to 3 leaves of the ½ cup fresh basil.15 slices pepperoni, 15 slices provolone, ½ cup fresh basil
- Place one piece of cooked chicken on top of each and roll tightly. Secure with a toothpick.1 pound chicken tenders
- Serve and enjoy.
