Paleo Crispy Chicken Patty

By Crystal Cerrato

This recipe is so easy, so delicious, and it uses only a few whole food ingredients. With minimal prep, this is a great protein base for the week ahead.

You’ll need:

3 Pounds of Ground Chicken (organic if possible, and keep an eye out for added antibiotics and hormones)

Pork Rinds (check ingredients to avoid hidden seed oils like Corn Oil, Soybean Oil, Sunflower Oil or Canola Oil)

Seasonings: Garlic Powder, Onion Powder, Chili Powder, Salt and Pepper to Taste

Grass fed butter or Ghee for Frying

Form ground chicken into 12 patties, sprinkle with seasonings and set aside.

Crush a handful of pork rinds. I put them in a ziplock bag and then crush with a large bowl. Then, pour the crushed rinds into the bowl.

Heat a large skillet on medium/high. While the pan is heating, coat each patty in the crushed rinds. Put 1-2 tablespoons of butter in the hot pan; once melted, arrange patties in the pan, reduce the heat slightly, and cook for 4-6 minutes on each side. *Make sure to cook chicken all the way through; use a temperature gauge or cut one in half to confirm doneness.)

To keep it grain free, enjoy it as is or wrap in lettuce to make it a “sandwich”. Feel free to add toppings of your choice, such as avocado, bacon, pickles, high quality avocado mayo, leafy greens and tomatoes. Serve hot (or cold) and enjoy!

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