INGREDIENTS:
2 eggs
2 teaspoons of cream
a splash of water
cayenne pepper- to taste
garlic salt- to taste
onion powder- to taste
black pepper - to taste
package of boneless chicken strips
bag of pork rinds
about half a stick of melted butter

Preheat the oven to 350° F.

Smash up your pork rinds until they are nice and ground up. (I like to put them in a baggie and hit them with a potato masher.) Whisk the eggs and cream and water in a bowl and add in a little salt and pepper. You could add in some cayenne if you like. Put the pork rinds on a plate and add in your garlic salt, pepper, onion powder, and cayenne. Use as much cayenne as you'd like.

Dip the chicken strips in the egg mixture, then into the pork rinds to coat it. Lay them in a baking pan, with at least 1/2 inch space between them. When you're finished, drizzle them with melted butter.

Bake them uncovered for about 45 minutes or until no longer pink inside.

About 4 grams of carbohydrates for entire dish.