| 10 | 20 | 381 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 3 breast | Chicken breast, boneless, skinless (cubed) |
| 1 cup | Dill pickles (just need the juice from the jar) |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 114 gm | Pork cracklings/rinds (grounded) |
| 2 large | Egg |
| 2 tsp | Paprika |
| 2 tsp | Garlic powder |
| 22 gm | Allulose (= 1.5 tbsp) |
| 1/2 tsp | Himalayan salt |
| 1/2 tsp | Black pepper |
brine the chicken in the pickle juice for at least an hour
then prepare the dipping stations with spices and almond flour and separate with pork rinds and then egg
then pan fry each piece in avocado oil but if you want true chick fil a use peanut oil
| Meat | 1.5 |
| Meat Alternative | 0.8 |
| Vegetables | 0.3 |
