Pork Rind Chicken

Last updated on February 19th, 2024 at 08:47 pm

Using pork rinds to coat your chicken instead of flour is our new favorite! Pork rinds make the most magical substitute for bread crumbs and are keto friendly! Serve with coleslaw, roasted veggies or a simple green salad. 

I never thought I would be a fan of pork rinds. The sound of fried pork skin grossed me out until I tried them. They add crunch and so much flavor to a lot of recipes. You can use them with dips, chili and a coating for fried chicken!

Mac’s Pork Rinds are by far my favorite brand.

Instructions:

1: Place pork rinds in a zip lock baggie. Zip the bag up and pound the pork rinds with a meat tenderizer.

2. Then pound the chicken tenders with meat tenderizer.

3. Mix together salt, pepper, sesame seeds, eggs, buttermilk.

4. Brush Mixture onto chicken.

5. Then coat the chicken in the crushed-up pork rinds.

6. Cook chicken on stovetop, about 4 minutes each side.

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1. How do you properly prepare the pork rinds for coating the chicken? Crush pork rinds finely and set up a station for coating with seasoned flour.
2. Do you recommend any specific seasonings or spices to enhance the flavor? Use a mix of garlic powder, onion powder, paprika, salt and pepper for a flavorful blend.
3. Can this recipe be adapted for both baking and frying? What are the recommended cooking times and temperatures? Both methods work; baking at 400°F for 20-25 minutes or frying until golden brown.
4. How do you ensure the chicken stays crispy and doesn’t become soggy? Ensure the chicken is patted dry before coating and avoid overcrowding during cooking.
5. Suggestions for delicious dipping sauces that pair well with pork rind chicken? A spicy mayo, ranch or tangy barbecue sauce for dipping!
6. How should leftovers be stored to maintain crispiness? Store in an airtight container in the refrigerator.