i've had a hard time getting used to pork rinds! i can munch on the bbq ones a bit, but the regular ones have too strong a flavour for me.

don't know about the sugar, i've never looked.

but try to get away from the 'breading' mentality if you can. i just don't do breading anymore or look for ways to fake it. being a southern girl, it's taken some getting used to but now if i do slack off and eat something breaded, i just don't enjoy it as much. all that greasy bread (to me) sort of hides the flavour of what i'm actually after.

although i may try to use some pork rinds in a batter for dill pickles. fried dill pickles are something i miss, and you just can't do them without some kind of breading based batter.