We use pork rind breading all the time. It makes the best chicken cordon bleu. Just take chicken breast, slice it in half but not all the way through. Pound it thin and then put in a slice of ham and a slice of swiss cheese. Seal it back together, dip in egg and roll in ground up rinds. Fry as usual. It is to die for. Also, I have used pork rinds in meatloaf in exchange for crackers and it works great there too. My family doesn't particularly care for pork rinds as a treat, but the reason I like them is when used in cooking they take on whatever flavor is in the meal you are fixing. No pork rind taste.