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re: WFDT
Posted on 9/13/16 at 8:57 pm to Darla Hood
Posted on 9/13/16 at 8:57 pm to Darla Hood
quote:
Dredged in crushed pork rinds and parm after a pass through beaten eggs.
How's that turn out Darla? You use straight pork rinds, no flour or anything?
2
Posted on 9/13/16 at 9:18 pm to LSUballs
I've made it. You pulverize the rinds into insignificant pieces of dust and mix it with Parmesan. You use that as a dredge.
It's better to pound out the chicken so it isn't frying for a long time. It comes out really good. Almond flour helps round it out. Cayenne and black pepper to taste.
It's better to pound out the chicken so it isn't frying for a long time. It comes out really good. Almond flour helps round it out. Cayenne and black pepper to taste.
Posted on 9/13/16 at 10:02 pm to LSUballs
Just like 'Net said. I put the pork rinds in a gallon ziplock and used a meat mallet to start and finished with a rolling pin. Added a handful of grated parm and mixed it all up.
I thought I bought chicken tenders, but they were boneless skinless breasts, not too thick, might've been cut in half, thick wise. I'd planned on baking them, but changed my mind last minute. Really tasty.
I thought I bought chicken tenders, but they were boneless skinless breasts, not too thick, might've been cut in half, thick wise. I'd planned on baking them, but changed my mind last minute. Really tasty.
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