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3 lbs cut up chicken pieces
4 tablespoons butter - at room temperature
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon paprika
3/4 cup crushed pork rinds
Rinse chicken and pat dry. Season liberally with salt, and broil 6 to 8 Inches from heat for 5 to 7 min per side, until skin is browned. Remove from the oven and reduce the heat to 350º. Blend butter with mustard, vinegar and paprika.
Arrange chicken, skin side up, in a large baking dish. Brush with
the Butter mixture. Sprinkle the pork rinds over the top. Bake
15 to 20 minutes, until topping is browned and crisp.