1. Warm-Up Set (Flatten & Season)

Pro Tip—Put one chicken breast at a time in a large zip lock bag and then proceed to pound like those chicken breasts until even around ½ inch thick

Sprinkle with salt and pepper—both sides.

2. After you’ve pounded your chicken, place the pork grinds in the food processor and pulse like you mean it until it’s about the size and texture of those breadcrumbs we replaced

3. Build the Armor

In one Pyrex: pour in whisk eggs.

4. In an other Pyrex add sifted almond flour also add the garlic powder and Italian seasoning to this mix

5. Last Pyrex add pork rind crumbs and a bit of grated Parmesan

6. What next —first coat both sides of the chicken in the almond flour mix, then dredge chicken in egg, then hit it with the final song, the pork rind parm mix and make sure to coat it all evenly until coated like a freshly printed band tee.

7. Sear Like a pro

On Medium high, heat enough olive to coat your entire skillet.

Drop the coated chicken and sear (make sure you hear that beautiful sizzle sound) 2–3 minutes per side — golden and crunchy.

(Don’t move it around — let it sit in place.)

8. Final Encore (Oven Time)

Pyrex plate time. Add some sauce to the bottom of the large Pyrex dish in order to give those chicken breats a safe place to rest. Add some more sauce to cover the entire chicken breast, sprinkle a bit more parm and then place into that 400 degree oven.

Bake 8–10 minutes.

9. Mic Drop

Plate it up, hit it with fresh basil if you’re fancy, and serve it like you just won the crowd over.

🧠 BT Notes

Swap in spicy marinara if you want a little mosh pit heat.

Want it leaner? Air fry it at 380°F for 10–12 minutes, then top with sauce and cheese to finish.

Killer with zucchini noodles or BT cauliflower mash.