I've used crushed Pork Rinds numerous times on chicken and chops...they tend to get a little greasier than bread crumb coating or shake-n-bake, but taste every bit as good...the spicy ones are definitely best! My wife, who is not a LCer and a "fat is evil" believer even likes it!

Don't feel guilty about using Pork Rinds...they are a great low-carb alternative...they are oftened maligned as an unhealthy and fat laden food...but read the label sometime...they have lots of protein and less fat than you think...most salty snacks including supposedly "light" potato chips have more fat per serving...

Most Pork and Chicken doesn't need to be coated first...unlike bread crumbs, the PorkRInds are a little sticky to begin with...get large baggie, put a helping of crush rinds drop a piece or two of meat, blow a little air in the bag and twist to close it off and shake it a little like "shake-n-bake"...your meat will then be well coated...


Enjoy!

Brian