Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-09-2009, 12:55 PM   #1
Junior LCF Member
 
Join Date: Oct 2009
Posts: 24
Gallery: MsSweet
Anyone ever Crushed Pork Skins in mini blender and use as a Crust?

Today I thought I would try this. I crushed Pork Skins in a mini Blender and
I took thawed boneless chicken strips, spread mayo on each breast then rolled it in the crushed PS's then fried them. My family LOVED these..
I was wondering if anyone else had ever tried this before. It HAD CRUST! I love Crust
MsSweet is offline   Reply With Quote

Sponsored Links
Old 11-09-2009, 01:43 PM   #2
Big Yapper!
 
CherylB's Avatar
 
Join Date: Oct 2009
Location: Connecticut
Posts: 19,501
Gallery: CherylB
I did the same thing when I have done Atkins in the past, but I put the pork rinds in a plastic bag and pulverized them with a meat mallet. I dipped the chicken strips in egg then rolled them in the rinds, and fried them. They were amazing! Isn't Atkins the best? When you can have the dip of your choice and you've found a way to make the "crust" low carb, the sky's the limit.

Happy experimentation!
CherylB is online now   Reply With Quote
Old 11-09-2009, 04:13 PM   #3
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,821
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Yes, and I love the spicy pork rinds the BEST for this!

I mix some Frank's Chile & Lime hot sauce with the mayo, dip the chicken in that, then press it firmly into the crushed spicy rinds. Boy it's good!

It's also good to mix the crushed rinds about half and half with Parm cheese (the green can kind works just fine) - it gives a nice crust and a nice flavor too.

P.S. I asked the Mods to move this to the main Recipe Help forum. I think a lot more folks will see it there!
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters

Last edited by Charski; 11-09-2009 at 04:15 PM..
Charski is offline   Reply With Quote
Old 11-09-2009, 04:22 PM   #4
Big Yapper!
 
CherylB's Avatar
 
Join Date: Oct 2009
Location: Connecticut
Posts: 19,501
Gallery: CherylB
Yummmm! Good idea, sending this to the recipe forums.
CherylB is online now   Reply With Quote
Old 11-09-2009, 06:34 PM   #5
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,821
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Hey Cheryl, you're doing a good job on your weight loss - KEEP IT UP GIRLFRIEND!
Charski is offline   Reply With Quote
Old 11-09-2009, 07:38 PM   #6
Big Yapper!
 
CherylB's Avatar
 
Join Date: Oct 2009
Location: Connecticut
Posts: 19,501
Gallery: CherylB
Quote:
Originally Posted by Charski View Post
Hey Cheryl, you're doing a good job on your weight loss - KEEP IT UP GIRLFRIEND!
GOD BLESS YOU! I feel so "stuck", but I need to throw the scale away. I promised myself I would only weigh once or twice a week, but I haven't been sticking to that and I've been feeling "stuck". Funny thing is, it's only been four days, not a week, like I've been thinking it is. The scale is EVIL.
CherylB is online now   Reply With Quote
Old 11-09-2009, 07:54 PM   #7
Way too much time on my hands!
 
metqa's Avatar
 
Join Date: Oct 2002
Location: Athens, GA
Posts: 12,627
Gallery: metqa
Stats: 147/136/125; 5'1"
WOE: PSMF/hcg Transitioning to HFLC
Start Date: joined LCF 2003: HCG/PSMF 07/2014
Y'know how folks have jars for sugar, and flour, and corn meal?

I have jars for bake mix, almond flour and porkrind flour, already ground up and ready to use. THAT's how much I used it regularly. For breading, it's awesome, for casserole topping it's great!
metqa is offline   Reply With Quote
Old 11-09-2009, 08:03 PM   #8
Junior LCF Member
 
Join Date: Oct 2009
Posts: 24
Gallery: MsSweet
CherylB awesome profile pic there. I went to a weight loss doctor. He put me on what he called the Cave Woman diet. eat only meat, cheese eggs and green thing grown from the ground.. Its great. He told me to butter on every thing i could... and eat lots of bacon.
MsSweet is offline   Reply With Quote
Old 11-10-2009, 03:58 AM   #9
Way too much time on my hands!
 
Join Date: Nov 2007
Posts: 13,987
Gallery: flatferenghi
i use a plastic bag and a hammer....

works just as good as technology. Love & Profits: FLATFERENGHI
flatferenghi is offline   Reply With Quote
Old 11-10-2009, 01:15 PM   #10
Senior LCF Member
 
luvlowcarb's Avatar
 
Join Date: Apr 2005
Location: Alberta, Canada
Posts: 143
Gallery: luvlowcarb
Stats: 205/145/130 newJan/11 goal
WOE: Atkins
Start Date: Ist Goal Apr/05=155
I have used pork rinds to coat chicken breasts, wings, and fish. I mix in some ranch dressing mix or italian seasoning. MMmmmmm.
luvlowcarb is offline   Reply With Quote
Old 11-10-2009, 01:17 PM   #11
Senior LCF Member
 
Neil47's Avatar
 
Join Date: Nov 2009
Location: Mid-Atlantic
Posts: 65
Gallery: Neil47
Stats: 190 to 195......6ft 1in.
WOE: no deit plan but my own, little sweets and low cab
Start Date: december 2008
Quote:
Originally Posted by MsSweet View Post
Today I thought I would try this. I crushed Pork Skins in a mini Blender and
I took thawed boneless chicken strips, spread mayo on each breast then rolled it in the crushed PS's then fried them. My family LOVED these..
I was wondering if anyone else had ever tried this before. It HAD CRUST! I love Crust
sounds great and I am the same, love a crust....
Neil47 is offline   Reply With Quote
Old 11-10-2009, 02:08 PM   #12
Big Yapper!
 
CherylB's Avatar
 
Join Date: Oct 2009
Location: Connecticut
Posts: 19,501
Gallery: CherylB
Gotta love your Dr

Quote:
Originally Posted by MsSweet View Post
CherylB awesome profile pic there. I went to a weight loss doctor. He put me on what he called the Cave Woman diet. eat only meat, cheese eggs and green thing grown from the ground.. Its great. He told me to butter on every thing i could... and eat lots of bacon.
Thanks for the compliment. I went to an avatar site on line and after going through 200 pgs, I finally gave up and chose one. I like the road, because it shows I'm on a journey. No longer where I was, but no where near the end. I guess we never really get to "the end," until "the end." Is that deep, or what?

CherylB is online now   Reply With Quote
Old 11-10-2009, 04:17 PM   #13
Senior LCF Member
 
rotten's Avatar
 
Join Date: Oct 2009
Posts: 243
Gallery: rotten
I use a food processor to grind mine up. They get real light and feathery. I make chicken strips with them quite often. I just dip in egg, then into the pork rinds. Even my picky nephew liked em!
rotten is offline   Reply With Quote
Old 11-10-2009, 04:27 PM   #14
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,821
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Hey Rotten, where ya been? Stick around! We like having you here!
Charski is offline   Reply With Quote
Old 11-12-2009, 11:44 AM   #15
Major LCF Poster!
 
Erica L. Butler's Avatar
 
Join Date: Apr 2006
Location: Seattle, WA
Posts: 2,838
Gallery: Erica L. Butler
Stats: 193/173/197 goal -95-100
WOE: Atkins '72
Start Date: May 2007
I use pulverized pork rinds ( I mash them in a Ziploc baggie with a rolling pin) to bread fried catfish, chicken, chicken fried steak, calamari. I sometimes add canister style Parmesan Cheese and unflavored Protein Powder to create a mix.
Erica L. Butler is offline   Reply With Quote
Old 11-12-2009, 04:54 PM   #16
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Whenever I make meatloaf or meatballs, I add in crushed pork rinds as a replacement for bread or cracker crumbs.
Linny is offline   Reply With Quote
Old 11-18-2009, 12:44 PM   #17
Senior LCF Member
 
rotten's Avatar
 
Join Date: Oct 2009
Posts: 243
Gallery: rotten
Quote:
Originally Posted by Charski View Post
Hey Rotten, where ya been? Stick around! We like having you here!
Thanks! I enjoy being here! Just been pretty busy with life and all, you know how it gets!

Yeah, pork rinds in meatloaf for bread crumbs works well, also in meatballs.

Last edited by rotten; 11-18-2009 at 12:45 PM..
rotten is offline   Reply With Quote
Old 11-18-2009, 02:23 PM   #18
Way too much time on my hands!
 
metqa's Avatar
 
Join Date: Oct 2002
Location: Athens, GA
Posts: 12,627
Gallery: metqa
Stats: 147/136/125; 5'1"
WOE: PSMF/hcg Transitioning to HFLC
Start Date: joined LCF 2003: HCG/PSMF 07/2014
Thanks for the pork rinds as bread crumbs for meatloaf tip. All this time and that never occurred to me! My meatloafs are really just shaped, flavored hamburgers!
metqa is offline   Reply With Quote
Old 11-20-2009, 11:34 PM   #19
Blabbermouth!!!
 
Sheridan's Avatar
 
Join Date: Sep 2007
Location: Aggieland
Posts: 6,370
Gallery: Sheridan
WOE: JUDDD
Breading pork chops with crushed pork rinds is reaaaally good, too.
Sheridan is offline   Reply With Quote
Old 11-23-2009, 11:28 PM   #20
Major LCF Poster!
 
Erica L. Butler's Avatar
 
Join Date: Apr 2006
Location: Seattle, WA
Posts: 2,838
Gallery: Erica L. Butler
Stats: 193/173/197 goal -95-100
WOE: Atkins '72
Start Date: May 2007
Here's one of my recipes from my blog... The Bun is made from Pork Rinds...

BUNS!!! Almost 0 carb!


Raven's Mushroom/Asiago burger with"Bun".

Fixin's:

I sauteed 1/2 inch of onion (thin rings) with about a 1/4 cup sliced mushroom in butter, with granulated garlic. Then I set it aside.

Then, I took about three or four handfuls of pork rinds and crushed them in my hands (till I had a little more than half a cup) and added 1 egg, and two small handfuls of Mexi-melt cheese, and mixed them well. (It's a dry mix, don't be put off by this.

I added a little granulated garlic and basil to the mix for seasoning.

I poured about a tablespoon and a half of peanut oil into a crepe pan, and made two patties out of the mixture. (It tends to be prone to falling apart-- however, I'm stubborn-- I got two hand sized buns out of this, with a small "bonus bun" leftover. That one became a snack.

Then I fried them (on low medium heat) till they were golden brown on one side-- flipped them, and cooked them till they were golden brown on the other side.

Then I took some organic ground beef-- seasoned it with Trader Ho's beef grill seasoning, and made it into a patty to fit the "buns" I'd just made. I cooked it till just a little over medium rare.

I put the Onion/Mushroom mixture on top of the burger and covered that with two thin slices of Asiago cheese. I covered the whole thing with a lid that fit the pan, cooked for about 4 minutes or so-- until the cheese was well melted. I let it cool for about 2 minutes.

Then I placed the burger on one slice of the "bun" and slathered mustard over the other one, and topped the burger.

The completed burger held up all day-- I tend to eat one quarter of a burger at a time, with about 2 hours between each mini-meal. The bun did not get too soggy.
__________________
http://ravenslowcarbnest.blogspot.com/

Re-starting Meat and Egg Fast :1/13/14

Size:18/20* 14/16* 10/ 11/12 * 9/10 * 8/9* 7/8
I have no idea what I weigh.

"There is nothing impossible to him who will try."
Alexander the Great
Erica L. Butler is offline   Reply With Quote
Old 12-16-2009, 11:04 PM   #21
Senior LCF Member
 
Join Date: May 2004
Location: usa
Posts: 348
Gallery: missymagoo12
Stats: 235/225/145
WOE: stellastyle,atkins
Start Date: april 2004
bump
missymagoo12 is offline   Reply With Quote
Old 12-17-2009, 12:12 PM   #22
Very Gabby LCF Member!!!
 
Join Date: Oct 2007
Location: South Carolina gal livin in South Jersey
Posts: 3,484
Gallery: obraxton
Stats: 260/189/142
WOE: bariatric sleeve/high protein-low sugar
Start Date: WLS/Sleeve/5-9-11
cool recipe, Raven! I'm gonna mark this for sure!
obraxton is offline   Reply With Quote
Old 12-18-2009, 05:55 AM   #23
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,642
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
I need me some pork rinds.. I'm going to make the bun with a burger for lunch and then I'm going to oven fry some chicken with them tonight.
CarolynF is offline   Reply With Quote
Old 12-18-2009, 05:59 AM   #24
Tyl
Way too much time on my hands!
 
Tyl's Avatar
 
Join Date: Sep 2008
Location: TX
Posts: 15,338
Gallery: Tyl
Stats: Working on it!
WOE: LC
Start Date: Sept 2008/Again Dec. 30, 2013
i used to make chicken tenders all the time when i first started. thanks for the reminder.
Tyl is offline   Reply With Quote
Old 12-18-2009, 07:58 AM   #25
Very Gabby LCF Member!!!
 
Join Date: Oct 2007
Location: South Carolina gal livin in South Jersey
Posts: 3,484
Gallery: obraxton
Stats: 260/189/142
WOE: bariatric sleeve/high protein-low sugar
Start Date: WLS/Sleeve/5-9-11
how can you fry with them without them burning black b4 the meat is done? that's my major problem...they turn black immediately...
obraxton is offline   Reply With Quote
Old 12-18-2009, 08:32 AM   #26
Way too much time on my hands!
 
metqa's Avatar
 
Join Date: Oct 2002
Location: Athens, GA
Posts: 12,627
Gallery: metqa
Stats: 147/136/125; 5'1"
WOE: PSMF/hcg Transitioning to HFLC
Start Date: joined LCF 2003: HCG/PSMF 07/2014
I bake them. or fry them in shallow oil

Or you can sit them in the fridge for 15 minutes before cooking to chill the coating so it doesn't cook so quickly before the meat. Also that helps to settle the coating so it doesn't float off as much and sully your cooking oil.
metqa is offline   Reply With Quote
Old 12-18-2009, 10:30 AM   #27
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,642
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Quote:
Originally Posted by Erica L. Butler View Post
Here's one of my recipes from my blog... The Bun is made from Pork Rinds...

BUNS!!! Almost 0 carb!


Raven's Mushroom/Asiago burger with"Bun".

Fixin's:

I sauteed 1/2 inch of onion (thin rings) with about a 1/4 cup sliced mushroom in butter, with granulated garlic. Then I set it aside.

Then, I took about three or four handfuls of pork rinds and crushed them in my hands (till I had a little more than half a cup) and added 1 egg, and two small handfuls of Mexi-melt cheese, and mixed them well. (It's a dry mix, don't be put off by this.

I added a little granulated garlic and basil to the mix for seasoning.

I poured about a tablespoon and a half of peanut oil into a crepe pan, and made two patties out of the mixture. (It tends to be prone to falling apart-- however, I'm stubborn-- I got two hand sized buns out of this, with a small "bonus bun" leftover. That one became a snack.

Then I fried them (on low medium heat) till they were golden brown on one side-- flipped them, and cooked them till they were golden brown on the other side.

Then I took some organic ground beef-- seasoned it with Trader Ho's beef grill seasoning, and made it into a patty to fit the "buns" I'd just made. I cooked it till just a little over medium rare.

I put the Onion/Mushroom mixture on top of the burger and covered that with two thin slices of Asiago cheese. I covered the whole thing with a lid that fit the pan, cooked for about 4 minutes or so-- until the cheese was well melted. I let it cool for about 2 minutes.

Then I placed the burger on one slice of the "bun" and slathered mustard over the other one, and topped the burger.

The completed burger held up all day-- I tend to eat one quarter of a burger at a time, with about 2 hours between each mini-meal. The bun did not get too soggy.
I made this bun..very nommie..I picked up a Big N Tasty from McD's..ditched the bun and made this one..Very nice.
CarolynF is offline   Reply With Quote
Old 12-19-2009, 09:24 AM   #28
Senior LCF Member
 
Aptos Gal's Avatar
 
Join Date: Jan 2009
Location: Aptos, California
Posts: 288
Gallery: Aptos Gal
Stats: 185/163/135
WOE: Low Carb
Start Date: November 2007
Quote:
Originally Posted by metqa View Post
I bake them. or fry them in shallow oil

Or you can sit them in the fridge for 15 minutes before cooking to chill the coating so it doesn't cook so quickly before the meat. Also that helps to settle the coating so it doesn't float off as much and sully your cooking oil.
Metga, thanks so much for posting the tip about chilling in the fridge for 15 minutes before cooking! I had given up using pork rinds as a breading because it always fell off. Last night after reading this I tried again. I let the breaded chicken strips sit in the fridge for awhile and then pan fried them. OMG, they were soooo good! I had no problem with the coating coming off. I used the spicy pork rinds and it was delicious!
Aptos Gal is offline   Reply With Quote
Old 12-19-2009, 04:08 PM   #29
Way too much time on my hands!
 
metqa's Avatar
 
Join Date: Oct 2002
Location: Athens, GA
Posts: 12,627
Gallery: metqa
Stats: 147/136/125; 5'1"
WOE: PSMF/hcg Transitioning to HFLC
Start Date: joined LCF 2003: HCG/PSMF 07/2014
Yay! I love Fried Food Success Stories!

Mmm, now I've got a taste for breaded tenders!
metqa is offline   Reply With Quote
Old 10-11-2010, 05:09 PM   #30
AngelBren44
 
Posts: n/a
Gallery: AngelBren44
Quote:
Originally Posted by metqa View Post
Y'know how folks have jars for sugar, and flour, and corn meal?

I have jars for bake mix, almond flour and porkrind flour, already ground up and ready to use. THAT's how much I used it regularly. For breading, it's awesome, for casserole topping it's great!
That sounds great!
  Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:41 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.