Ahh, pork rinds.
Yeah, no, wait, WHAT!?
Seriously though – I don’t particularly care for pork rinds, just as a “sit down and plow through a bag” kind of snack. I will leave that for bare-foot-at-the-gas-station Britney Spears, circa de 2004. BUT – there is a time and a place for everything, and for pork rinds that place is in the coating for crispy baked chicken.
Yep. It’s the stuff low-carb dreams are made of (if you are into that sort of thing.)
It also happens to just be damn tasty.
Follow me here… I won’t do you wrong. (On this particular night we had Parmesan Artichoke hearts as a side dish, so those are in the pics too.)
WHAT YOU NEED:
2 small or 1 large B/S Chicken Breast (not pictured here, because airhead Keri left them out,) cut into chunks (I go for chunks that will yield about 2 or 3 bites each.)
1/2 bag Pork Rinds
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 cup Parmesan cheese – the Klassy kind in the shake-y thing (plus more if you would like to par-take in the Artichoke Hearts with us.)
WHAT YOU DO:
Either remove half of your bag of pork rinds into a zip-top baggie, or, if you are down to your last half (what up, Brit Brit,) then you can just leave them in the original bag and fold the top down so none of your pork dust (yep, said it,) escapes – using your hands crush and smash those pork rinds until there are no chunks you can feel and it has the consistency of bread crumbs:
Coat your chicken pieces in the mayo:
Add the garlic powder and shaker parm to the bag of pork rind dust (man, this is a high falootin’ recipe, isn’t it? Hold the top closed, and shake to mix the dry coating ingredients.
Toss your chicken chunks into the bag:
Close the bag well, and SHAKE SHAKE SHAKE to coat those chunks.
Say it with me “It’s Shake and Bake, and ah ha-alped!!” (If you are way too young to get this reference, then do it in front of your parents – it will get a good laugh.)
I like to bake my chicken in a super hot oven because I am REALLY impatient and don’t want to wait to eat – this works well as long as you DON’T forget it, because it will dry out fast! I cook this on a wire rack (for extra crispiness at 450 for 18 minutes.) Here it is in the oven:
For the artichokes, I arrange them on a baking sheet and pull them open a bit, and sprinkle parmesan on each one, then put them in the oven to bake with the chicken:
Crispy, flavorful, juicy chicken and creamy, cheesy, artichoke hearts.
Nothing wrong with that, people. (Even if I do hide my pork rinds behind things in the pantry so someone doesn’t stumble upon on them and make assumptions I am not prepared to live with.)