i've never noticed a strong taste when i've used them in breadings or stuffing for meats, but i also tend to use a lot of other seasoning in the mix, so the pork rinds are really only a binding agent.

however, if you want a good substitute for breading, i use equal parts ground flaxmeal and dried grated parmesan. i made chicken parmesan the other night, and dipped the chicken breasts into an egg wash first (2 eggs, about 1/4c heavy cream, beaten), then the flax/parmesan mixture, fried them in canola oil for 2-3 minutes per side, then baked them smothered in tomato sauce.