Pork Rind Baked Chicken

4 bone-in, skin on chicken thighs

2 T. butter

1 T. olive oil

4 good handfuls of plain pork rinds

1/4 C. grated parmesan cheese

1 large egg

1/2 C. milk

1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

Line a rimmed baking sheet with tinfoil, add the butter and oil to the pan and place in the oven as it preheats to 425 degrees.

Put the pork rinds in a large ziploc bag. Use a rolling pin to finely crush the pork rinds. Add the parmesan cheese and shake to combine. In a large bowl, whisk together the egg, milk and seasoning. Remove the baking sheet from the preheated oven, dip each piece of chicken into the egg mixture and then shake well in the bag of pork rinds. Place skin side down on the baking sheet and repeat with remaining chicken. Bake for 25 minutes, remove and carefully turn the chicken over, return to the oven for 25-30 minutes. Internal temp. should read 165 degrees.