I thought I had seen on here before that you could use pork rinds to make a coating for making chicken strips - but I can't seem to find the info. Do any of you know how to do this? I tried the french toast last night and it was AWESOME! So now I want to try lots of things using them!

I haven't done this, but I imagine you could just crush them up and use them as you would bread crumbs. Maybe dip the chicken in a little egg first or something to make the pork rinds stick.

If you miss chicken fingers, try the Atkins Batter Mix. It makes excellent restaurant-quality chicken tenders. I haven't found it in any stores, though, so I have to order it online. Also makes great mozzarella sticks...

Hilary,
How many carbs/sugar are in the atkin's coating?? That sounds sooo yummy!

*hugs*

No sugar, I don't think. I believe it works out to just 2 or 3 carbs per serving. With apologies to mclukey for changing the tune of this thread, here's what I do with the batter mix:

I buy chicken tenders in the store, because they're much better than just slicing up chicken breasts. More expensive, but worth it in my opinion. You measure out the batter mix and add I think an egg, some oil and maybe some water. Then rinse the chicken fingers, coat with some dry mix and dip into the batter. Then I deep-fry them, and serve with Atkins Ketch-A-Tomato mixed with ketchup. I can't begin to tell you how delicious these are! 1 cup of mix usually makes my entire pack of tenders, 12-15. If there's any leftover batter, I batter some chunks of mozzarella and serve with marinara sauce.

The Atkins website shows the batter mix used on shrimp, which I think would be excellent. If only I could afford shrimp!

Oh - good idea - thank you so much!!

When I used the pork rinds on chicken they were the plain ones and I crushed them and added finely grated parmesan cheese and salt and pepper mixed together. You could add different spices too. I was just putting them on chicken pieces like shake and bake so I didn't dip them in egg first.

I crush up spicy pork rinds and sort of *push* them into both sides of a boneless chicken breast. Pan fry in olive oil and top with bleu cheese dressing. SO delish!

I have played with the pork rhind recipe and found that I use 1 cup finely crushed rhinds and 1 cup soy flour seasoned with garlic salt, low sodium salt, pepper. I do not put the chicken in egg, I just wash the chicken in cool water and lay it in the flour/rhind mixture and it adheres pretty good. Made delicious fried chicken!