Friends,

I'm ready to experiment with some LC breading options. I love pork rinds so naturally, I think I'll start off with that. Yes, I've read all of the books, but feel that real kitchen folk are the best guinnea pigs...

Say I want to fry some chicken tenders. Do I soak the chicken in cream or egg and dredge in the pork rind meal? Fry in an inch of canola oil over medium high heat until golden brown?

I have some almond flour left over after making the cake recipe over in the dessert section. Is it preferable? I also have Atkins bake mix in the pantry.

I'll be ever indebted...