I made chicken with pork rind crust (spicy)

Saracat · 02-02-2006, 02:48 PM

and it just tasted like nothing! Sortof soggy and bland ! What can I do to crunch it? I am making some more and want it to be good this time. I had even added spices last time! Anyone had sucess with this? I used an egg wash first to get it to stick. I was hoping for something like shake and bake!

JONAH'S GRANNY · 02-02-2006, 04:48 PM

I have discovered a little bit of Carb Quik makes some really good fried chicken. I've never tried pork rinds but I do know once they become soggy I'm not eating them.

Charski · 02-02-2006, 07:35 PM

I use half pork rinds (spicy ones) and half Parmesan cheese. I do chicken tenders or boneless breasts cut into strips. You need a good hot oven too, preheat to 425*.

What I do is take maybe half a cup of mayo and put it into a ziploc. I add the juice of one lime, a bunch of Chipotle Tabasco, and a little chile pepper, mush that around to mix it and then add the dried-off chicken strips, seal, and toss it around to coat all the strips.

Meanwhile put your pork rinds/Parmesan mixture on a big flat plate - dunk the coated strips one at a time into the crumb mixture, turning and pressing lightly to coat well.

Put the strips onto a foil-lined baking sheet and when they're all breaded, pop 'em into the oven until done - about 20 minutes works for strips, may take longer for bigger pieces. I also broil them for a few minutes just to really crisp the tops.

It's addictive, I will forewarn you! DH likes his dipped in BBQ sauce, I like mine either plain or with bleu cheese or ranch dip.

Char

srm · 02-02-2006, 07:48 PM

Quote:

Originally Posted by Saracat

and it just tasted like nothing! Sortof soggy and bland ! What can I do to crunch it? I am making some more and want it to be good this time. I had even added spices last time! Anyone had sucess with this? I used an egg wash first to get it to stick. I was hoping for something like shake and bake!

I buy protein powder at WINCO foods and coat it before frying...it's very good!

cowgirlno1 · 02-03-2006, 04:04 AM

I always use pork rinds to coat my pork steaks/chops and never have a problem with it coming off or getting soggy?? I don't even put them in egg wash, just rinse and shake off excess water??

jackieba · 02-04-2006, 09:46 AM

I always use pork rinds (the plain ones) ground very finely for my "breading" for frying chicken and pork chops and it's never soggy. I dip in egg. I make sure the oil is very hot and it always comes out crispy.

SugarBabi · 02-04-2006, 11:09 AM

Parmesan mixed with almond flour works good too or mix 1/3 of each, parmesan, almond flour, carb quik. You can add in some dry ranch dressing mix for a nice change of flavor.

02-02-2006, 02:48 PM	#1
Saracat MAJOR LCF POSTER! Join Date: May 2005 Posts: 1,067 Gallery: Saracat Stats: 160-116-125 WOE: Atkins Start Date: April 2005	I made chicken with pork rind crust (spicy) and it just tasted like nothing! Sortof soggy and bland ! What can I do to crunch it? I am making some more and want it to be good this time. I had even added spices last time! Anyone had sucess with this? I used an egg wash first to get it to stick. I was hoping for something like shake and bake!

02-02-2006, 07:35 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I use half pork rinds (spicy ones) and half Parmesan cheese. I do chicken tenders or boneless breasts cut into strips. You need a good hot oven too, preheat to 425*. What I do is take maybe half a cup of mayo and put it into a ziploc. I add the juice of one lime, a bunch of Chipotle Tabasco, and a little chile pepper, mush that around to mix it and then add the dried-off chicken strips, seal, and toss it around to coat all the strips. Meanwhile put your pork rinds/Parmesan mixture on a big flat plate - dunk the coated strips one at a time into the crumb mixture, turning and pressing lightly to coat well. Put the strips onto a foil-lined baking sheet and when they're all breaded, pop 'em into the oven until done - about 20 minutes works for strips, may take longer for bigger pieces. I also broil them for a few minutes just to really crisp the tops. It's addictive, I will forewarn you! DH likes his dipped in BBQ sauce, I like mine either plain or with bleu cheese or ranch dip. Char __________________ 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

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02-02-2006, 04:48 PM	#2
JONAH'S GRANNY Big Yapper!!!! Join Date: Jan 2003 Location: Greenville, SC Posts: 8,069 Gallery: JONAH'S GRANNY Stats: Way too much/115 lbs. WOE: Lowcarb Start Date: 01/03/2008/Originally 2003	I have discovered a little bit of Carb Quik makes some really good fried chicken. I've never tried pork rinds but I do know once they become soggy I'm not eating them.

02-03-2006, 04:04 AM	#5
cowgirlno1 Junior LCF Member Join Date: Feb 2004 Posts: 47 Gallery: cowgirlno1	I always use pork rinds to coat my pork steaks/chops and never have a problem with it coming off or getting soggy?? I don't even put them in egg wash, just rinse and shake off excess water??

02-04-2006, 09:46 AM	#6
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,360 Gallery: jackieba WOE: Atkins Start Date: October 2005	I always use pork rinds (the plain ones) ground very finely for my "breading" for frying chicken and pork chops and it's never soggy. I dip in egg. I make sure the oil is very hot and it always comes out crispy.

02-04-2006, 11:09 AM	#7
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Parmesan mixed with almond flour works good too or mix 1/3 of each, parmesan, almond flour, carb quik. You can add in some dry ranch dressing mix for a nice change of flavor.