Add the egg and heavy whipping cream to a bowl, and whisk together well.
Place the almond flour plus salt and pepper to taste into one shallow bowl, and the pork rind crumbs in another.
Dip the chicken into the almond flour, then the egg mixture, and finally, coat in the crumbs.
Place the breaded chicken on a parchment lined baking sheet, and chill in the fridge for 20 minutes.
Preheat the oven to 400 degrees.
Cook the chicken for 10 minutes, remove and flip, and then return to the oven for another 10 minutes.
While the chicken is cooking, whisk together the garlic chili sauce, brown sugar substitute, water, soy sauce, rice vinegar and ground ginger in a bowl.
Pour the mixture into a saucepan over medium heat, and cook the mixture down until it thickens.
Remove the chicken from the oven, brush with the sauce, and place into the oven for a few minutes more.
Net Carbs: 3
Keyword keto chicken recipes
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