Pork Rind/Crunch Chicken Strips Recipe from The Pioneer Woman
If you click on the link at the bottom, you will see the full recipe for these Pork Rind/Crunch Chicken Strips. But we can save you a little bit of time if you have ever used breadcrumbs as a coating in the past. Simply replace the breadcrumbs in any recipe with ground-up pork rinds. Don’t use pork scratchings as these are harder and fattier. Just use Pork Rinds, or as we call them in the UK, Pork Crunch.
The Pioneer Woman says:
This pork rind breading (I’m liking this term – Ed) can be used to bread pretty much anything you’d normally coat in breadcrumbs (see! – Ed): fish sticks (fingers – Ed), fried mozzarella, the list goes on (go on then! – Ed). Also, it’s just really fun to say “I made pork rind chicken strips” and watch the confused fascination that appears on the listener’s face (Er, OK – Ed).
When the Low Carb/Keto revolution happened, people discovered that, when ground up, Pork Rind/Crunch make the most magical stand-in for breadcrumbs.
Pork rinds! As I write in my cookbook, they have long been relegated to the snack/chip aisle in the grocery store, but when the low carb/Keto revolution happened, people discovered that, when ground up, they make the most magical stand-in for breadcrumbs.