I'd love if you'd share that recipe. I love chicken parm! I think I'd bake it rather than fry it, though.
We tried one using pork rinds. While I liked the crunch, it just didn't do it for me. I think relating the texture to the dish is important, too. The pork rind texture just wasn't right.
I'll ask for the link.
I appreciate it!
Here is a link to the recipe we tried to use
https://curbingcarbs.com/keto-chicken-parmesan/
Thanks. I look forward to trying it. Probably won't until next week, since I've got my meals planned already. I think I'll try it with chicken tenders.