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  • #1

    Pork rinds reminder (as breading)...

    Last night I made "chicken parm" (i.e. chicken breaded with pork rinds, salsa, and provolone). I had forgotten how versatile pork rinds are as breading. For those new folks who might be reading this, it's an excellent way to "normalize" chicken and turn it into something breaded. I enjoyed the texture and consistency as much as the taste (it really doesn't taste any different than bread crumbs when breaded).

    Just be sure to grind them up well (food processor, ziploc bag, etc.). The finer the better. Also, don't forget to brown them first in a pan, before finishing in the oven.
    • M/37
    • Started March 17, 2009
    • Pounds lost to date: 57
    • Pounds to go: 15
    Tags: breading)..., pork, reminder, rinds
  • #2
    Re: Pork rinds reminder (as breading)...

    I love using pork rinds. Another poster commented on mixing parmesan cheese with the pork rinds and it is fabulous! Guess that's what I'm making for dinner tonight.

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    • #3
      Re: Pork rinds reminder (as breading)...

      Wait...when you say don't forget to brown in pan then finish in oven are you talking about the pork rinds BEFORE you coat the chicken, or do you mean coat the chicken, brown it in a pan then stick it in the oven? I'm new to the pork rinds business.



      SW: 202 5/26/09
      CW: 195 6/1/09
      1st Mini Goal: 186
      Goal: 140

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      • #4
        Re: Pork rinds reminder (as breading)...

        My friend had them with cinnamon and splenda. She said they tasted like taco bell cinnamon twists. mmm

        Haven't tried it yet.


        5'8
        2 wks 18 pounds gone
        4 wks 25 pounds gone
        6 wks 30 pounds gone
        8 wks 35 pounds gone
        10 wks 40 pounds gone

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        • #5
          Re: Pork rinds reminder (as breading)...

          Originally posted by Silllyme76 View Post
          Wait...when you say don't forget to brown in pan then finish in oven are you talking about the pork rinds BEFORE you coat the chicken, or do you mean coat the chicken, brown it in a pan then stick it in the oven? I'm new to the pork rinds business.
          Sorry, I wasn't clear on that. Grind the pork rinds in a food processor or ziploc bag. Take the chicken breast, coat it with egg, then coat with pork rinds. Then, brown the chicken over high heat w/ olive oil for about a minute each side in a pan. Then finish in the oven. Put spoonful of salsa and provolone over chicken with about 5 minutes left. (My thick pieces of chicken took about 30 minutes at 350*).
          • M/37
          • Started March 17, 2009
          • Pounds lost to date: 57
          • Pounds to go: 15

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          • #6
            Re: Pork rinds reminder (as breading)...

            I use pork rinds for breading all the time. But I always just fry on the stove. Never thought about finishing them in the oven. Might have to try that.
            My doctor told me to stop having intimate dinners for four. Unless there are three other people.
            ~Orson Welles




            Everytime I am tempted to use food to satisfy my frustrated desires, build up my injured ego, or dull my senses, I will remember,
            That even though I overeat in private, my excess poundage is there for all the world to see.
            ------------------------------------------------------------

            "Eating like most people won't, so I can look like most people don't."

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            • #7
              Re: Pork rinds reminder (as breading)...

              Originally posted by susan423 View Post
              I use pork rinds for breading all the time. But I always just fry on the stove. Never thought about finishing them in the oven. Might have to try that.
              I think it helps keep the chicken much moister than pan frying. The quick pan sear is used to "seal" the juices in as well as to crisp the breading. A slow 350 degree cook for 30 minutes does the trick for the thick pieces I used. For regular chicken breast, maybe 20-25 minutes would be enough.
              • M/37
              • Started March 17, 2009
              • Pounds lost to date: 57
              • Pounds to go: 15

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              • #8
                Re: Pork rinds reminder (as breading)...

                I fix salmon patties with BBQ pork rinds quite a bit.Eat them with franks sauce.Good source of omega 3 and salmon is fairly fatty for fish.

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                • #9
                  Re: Pork rinds reminder (as breading)...

                  Sounds great! I am going shopping today.
                  Nicole


                  "Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be?" -Marianne Williamson

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