Step 1

Pre-heat oven to 425' and place wire baking rack over a baking sheet

Step 2

Add the pork rinds to the food processor and pulse until they are like fine breadcrumbs (if you don't have a food processor, add them to a plastic bag, seal it and gently smash it with a rolling pin until fine breadcrumbs)

Step 3

Then get 3 separate dishes outIn the first dish, add the almond flour with 1 tsp of salt and 1 Tbls of the chili powder (mix to combine) The second dish will have the eggs whisked with the hot sauceThe third will have the crushed pork rinds, remaining salt, remaining chili powder, cayenne, garlic powder and paprika (mixed to combine)

Step 4

Dip each tenderloin into the almond flour mixture and gently shake off the excessThen dip into the egg mixtureFinally, dip into the pork rind breadcrumb mixture, fully coating each tenderloinLine on the wire rack over the baking sheet and spray with avocado oil

Step 5

Bake for 15-18 minutes or until chicken is fully cooked through and outside is nice and crispy