Pork Rind Breading


Gooey mozzarella sticks, brought to you by pork rinds.

Pork Rinds are a low-carb anomaly. While many cannot stand their origination as the skin of pigs, fried to puff, others cannot take the smell, let alone the taste.

Regardless how much of a super-taster (or smeller) one happens to be, to not give pork rind crumbs one honest, solid attempt as a breading would be a travesty on the same level as the time you wore your Flash Dance costume to a fancy dress ball, only to find out it was a 60’s theme.

Pork rinds are quickly and easily turned to crumb sexiness in a food processor or by using a rolling pin and a plastic zipper bag. One 6-ounce (large) bag yields roughly 2 cups of crumbs, perfect for breading your favorites.

Make plenty in advance (I process 5, 6-ounce bags at a time) and keep in the freezer, labeled. This recipe will quickly become a staple in your kitchen to be used with fish, chicken, pork, mozzarella sticks, and more!

This recipe is gluten-free and induction friendly.

Two favorites: Tomato Garlic Basil or Garlic and Herb

Flavored Pork Rind Crumbs for Breading

1 6 ounce bag of Pork rinds
2 Tbsp Mrs Dash Seasoning Blend (one Tbsp per cup of crumbs)*

Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 Tbsp Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

One 6-ounce bag makes approx. 2 cups of crumbs.

Note: If you wish to make a large batch, 5 bags of pork rinds, processed, uses one entire bottle of Mrs. Dash (roughly 8 Tbsp).

Use with chicken, fish, shrimp, mozzarella sticks or other items which take to breading.

Nutritional Information per recipe (2 cups): Calories: 466, Carbohydrates: 4 g, Fiber: 0 g, Net Carbohydrates: 4 g, Protein: 52g, Fat: 27 g

*Note: there is fructose in the Mrs. Dash Tomato Basil Garlic, but the impact is so minimal that I only allot one carb per Tbsp (or cup of rinds).

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Comments

  1. Anonymous says:

    What a Phenomenal site you have…
    new to low carbing, but sooo happy
    to have found your site and your sense of humor..do you ever use the red hot piggy rinds for breading? just a thought. thanks

  2. Are there certain brands of pork rinds that are better for crumbing? I noticed that some are kind of greasy… Just wondering.

  3. What brand of pork rinds are you using that are gluten free? I can't seem to find a brand that doesn't include MSG. Any help and information would be greatly appreciated!

  4. Jamie aka Carbarella says:

    Hi, Kelly! Technically all pork rinds should be gluten free. The plain ones without the seasoning are also MSG free. I hope this helps. :)

  5. I think it’s funny that people who eat bacon have something against pork rinds. they are right next to each other on a pig seriously. lol. even if you weren’t a low carber they are better for you than chips(also more filling)

    http://en.wikipedia.org/wiki/Pork_rind

    • I love bacon. I think those pork rinds smell like foot! I am a super-taster and a super-smeller, so I’m really affected by what I taste and smell. If I hold my nose, I LOVE the rinds. But how silly do I look with a clothespin on my schnoz…

  6. Have you ever used Funyuns instead of pork rinds for a more onion flavor?

  7. I just made them and the breading was crunchy and delicious . Is there any pork rinds that are low-sodium?

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