Recipe By Primal Kitchen
2 1/2 ounces pork rinds (We used Epic brand)
1/3 cup melted butter or ghee
4 boneless, skinless chicken breasts cut into tenders
1 tsp. water
4 Unbun Grain-Free Buns or Artisan Keto Bread
4 large pieces of iceberg lettuce
16 small pickle slices
Preheat oven to 400ºF.
In a food processor, pulse pork rinds until they are the consistency of bread crumbs. You can also place pork rinds and parmesan into a plastic baggie, seal it, and pound it into small bits using a rolling pin.
Pour crumbs into a tray or a large plate. In a medium-sized saucepan over medium heat, melt butter or ghee. When melted, pour butter into a tray or large plate.
Coat chicken tenders in butter, and then coat in crumb mixture. Press as much coating onto each breast as possible. Bake chicken for 20 minutes, or until fully cooked (to be safe, insert a meat thermometer in the thickest part of the breast. The internal temperature should be 160º when fully cooked.).
Dilute mayo with water; stir and set aside.
Assemble the keto spicy chicken sandwiches. Split the buns apart. Tear each large piece of iceberg lettuce into 2 smaller pieces, and place 1 piece on top of each bun bottom. Layer 2 chicken tenders on top of each piece of lettuce, drizzle on some buffalo sauce, add 2 more chicken tenders on top, and drizzle with more buffalo sauce. Add 2 pickles then 1 more piece of lettuce. Spoon on mayo, another 2 pickles, then the tops of the buns to close the sandwich.