Buffalo Chicken Breasts

3/4 cup Italian salad dressing (I use Ken's Steak House brand - only 1 carb per 2 Tablespoons)
1/4 cup Hot Sauce (I like Texas Pete)
2 Eggs
3 Tablespoons water
3 oz. Pork rinds
4 Boneless, skinless chicken breasts (6-8 oz each)
Oil, for pan-frying

Place pork rinds in food processor or blender and process until crushed finely and spread on a shallow plate.
In a bowl, beat eggs with water.
Place a large skillet over medium heat on the stove. When the skillet is hot, add about 4 tablespoons oil. It is important to heat the skillet before adding the oil because the chicken will not stick if you do this.
Dip the chicken pieces in the beaten eggs, then in the pork rinds and coat the pieces well. Place in skillet and fry until brown on both sides.
If they are getting too brown, but still are not done inside, you can put them in the oven at 350 degrees to finish for a few minutes.
While the chicken is cooking, combine the Italian dressing and hot sauce in a small saucepan and warm over low heat. When the chicken is done pour the sauce over it all.
Serve with celery and blue cheese or ranch dressing. Mmmmmm, delicious!
I've also done this same recipe with shrimp and chicken wings with outstanding results. Of course, you can adjust the amount of hot sauce you use to your taste. I like it pretty hot. -Serves 4.