Preheat oven to 325F. Place about half a bag of pork rinds in the food processor.

Pulse them until they are a fine and ground powder. Measure and grind more if needed to equal amount called for.

Place the pork rind dust in a bowl. Add the almond flour and mix it well.

In a separate bowl, scramble 2 eggs for dipping the chicken in.

Clean off your chicken breasts, getting rid of any fatty or gritty parts.

Cube your chicken breasts, trying to be as uniform as possible.

Get your station ready.

Dip the chicken into the egg, then into the pork rinds and almond flour, and then set them off to the side until ready for frying.

In a pan, heat up half the olive oil and the full amount of the coconut oil. Once it is hot, add some chicken to fry. Continue frying them, flipping them over when needed to create a crust. You don’t want to cook them all the way through, because they’ll be cooking in the oven later.

Once they are finished frying, transfer them to a baking tray. I do about 2-3 batches of frying before I’m finished. Overcrowding the pan will allow too much of the oil to be soaked up and create a soggy texture. Add more oil to the pan as needed.

Let’s get started on the sauce. Add all of the ingredients into a bowl.

Mix it well until thoroughly combined. It should have a dark red color to it.

Cover your fried chicken cubes in the sauce.

Mix the sauce and the chicken well, but be careful – you don’t want the batter to peel off. Put the chicken in the oven for 60 minutes. Every 15 minutes you’ll be taking it out to flip the chicken. After 15 minutes there should not be much change; stir the chicken and make sure every piece has sauce.

After 30 minutes you can see that the sauce has started to thicken. Continue to mix the sauce and the chicken, flipping the chicken pieces if needed.

After 45 minutes you see that it’s almost done. Flip the chicken and cook another 15 minutes.

After the one hour is up, the sauce has become thick and rich. Serve as you see it now, without mixing it, to give a nice sauce crust on the chicken.