On Saturday, June 28, 2014 8:34:43 AM UTC-7, sf wrote:
> On Thu, 26 Jun 2014 07:13:46 -0700 (PDT), ImStillMags
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> > wrote:
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>
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> The stars aligned last night and we made it. I did the shopping, but
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> I didn't do the cooking - so I could enjoy it without the frying. Son
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> used a couple of inches of oil, so I guess you would call it deep
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> fried. I bought plain pork rinds because he didn't say to buy the
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> other type (feeding a 3YO too) and it turned out the chicken they ate
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> was coated in the hot ones, so I know for next time. I'll also know
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> that if we're coating 2+ pounds of skinless boneless chicken, I need
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> to buy two packages of rinds, not one.
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>
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> If I do it at home, I won't be deep frying the chicken - I'll just do
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> it the way I usually cook and shallow fry/saute with very little oil.
>


I use the plain ones. I never thought about using the hot ones....I bet it tastes like Popeye's chicken if you use the hot pork rinds.

How did you like it?