Pork rinds reminder (as breading)...

[Slapshot]

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.

[niko772]

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.

[Silllyme76]

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.

[momonmission99*]

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

Haven't tried it yet.

[Slapshot]

Originally Posted by Silllyme76

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*).

[susan423]

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.

[Slapshot]

Originally Posted by susan423

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.

[phil h]

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.

[bellafortuna]

Sounds great! I am going shopping today.