For breaded chicken you can take pork rinds and grind them to death and bread the chicken with it. It works pretty good but it was to much work for me since I like plain chicken breast just as well. Thought there might be someone out there missing the breading though.

I feel like I discuss this topic like 5 times a day. If the forum wasn't running so slowly today, I'd slow it down even further by merging some of these threads!

Yup, grind up those pork rinds to coat chicken. I grind 'em and season them just like I would bread crumbs. Dip the chicken beaten eggs and coat with the ground rinds. Works for fish (shrimp) too.

As you discover the other joys of pork rinds (like French Toast ands waffles) you'll realize that it saves time to grind up a huge batch and keep it in an air tight container in the fridge. You don't want to season the whole batch, as French Toast tastes crappy with black pepper and garlic powder in it!

http://forum.lowcarber.org/showthre...&threadid=26841

http://forum.lowcarber.org/showthre...&threadid=35120

Donald

I'll keep it in mind, but (luckily) my sweet tooth has not driven me to pork rind waffles. Wow. I'm not doubting you but that sounds
awful. I'll have to make my wife try it.

I know it sounds weird as hell. I thought so too, and then I tried it! Way better than it sounds...just check the responses from others!

P.S. Great avatar, gordnz!

Donald