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Monday, June 20, 2011

BEST PALEO BREAD CRUMBS EEEVVVEEERRR!!!

So, I've played with almond bread crumbs and coconut and to be honest I'm always a little disappointed. I miss crunch, yummy texture of bread crumbs. I FOUND THE ANSWER. Ground up pork rinds! Wooohooo! If you haven't tried this, you must. If you like chicken fingers this is the recipe you need!

Spicy Pork-Rind-Breaded Chicken Fingers

4 Chicken breast
1 Bag spicy Pork Rinds
2 Eggs beaten

Directions: Preheat oven to 375. In a food processor grind up the pork rinds and put them on a plate. Cut the chicken breast into strips. Dip them in the egg and then cover them in pork rinds. Place them on a foil lined sprayed cookie sheet. Give them space to get crunchy! Bake for 10 minutes, flit and bake another 10 minutes or until crispy and browned!

Variation: get the plain pork rinds, add Italian seasonings and make chicken Parmesan (minus the Parmesan)
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5 comments:

  1. OMG!!!! I've been also failing with almond flour. Will try this for sure. Thanks!!!

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  2. I've been making chicken strips and nuggets this way since 2000. You can play with the seasonings lots of different ways with the plain pork rinds depending on the flavor you are ooking for. They are good with homemade ranch seasoning too.

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  3. Thanks so much for this suggestion-- I tried it and the food just disappears. The pork rind crumbs stick so well to the food and you can just bake in the oven because the fat is already in the pork rinds. I prefer the plain pork rinds and then add my own herbs and spices to vary the taste. -- love, love, love, this suggestion. You're a GENIUS

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  5. What brand of pork rinds are you using? I looked up Frito Lay and the ingredients are MSG, artificial color, dextrose (sugar), maltodextrin (sugar)and soybean oil (not organic and a subsidized crop so most probably GMO soybeans). http://www.fritolay.com/our-snacks/baken-ets-hot-n-spicy.html

    Thanks!

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