I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.

I cut some boneless skinless chicken breasts I got on sale at the grocery store and made cutlets and tenders out of them. Cuts down on the cook time and I like finger food.

On Sun, 17 Aug 2014 12:39:07 -0700 (PDT), ImStillMags
> wrote:

> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.

I preferred the hot & spicy version, but you're right about it needing
more cayenne because I like heat. I also thought the plain would have
benefited from the usual seasonings I put on chicken which include
garlic & thyme. I need to think about trying the pork rinds again.
>



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, August 17, 2014 12:47:56 PM UTC-7, sf wrote:
> On Sun, 17 Aug 2014 12:39:07 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>
>
>
> I preferred the hot & spicy version, but you're right about it needing
>
> more cayenne because I like heat. I also thought the plain would have
>
> benefited from the usual seasonings I put on chicken which include
>
> garlic & thyme. I need to think about trying the pork rinds again.
>


I think I was hoping for more of a "Popeye's" hit. Definitely needs some cayenne.
I also added a little more salt to the regular mix and plenty of black pepper. Still my fave.
The best part is it's good cold.

On 8/17/2014 1:39 PM, ImStillMags wrote:
> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>
> I cut some boneless skinless chicken breasts I got on sale at the grocery store and made cutlets and tenders out of them. Cuts down on the cook time and I like finger food.
>

I've had reasonably good luck with using BBQ Lays potato chips pulsed in
the blender.

The key is quick frying the outside of the chicken on both sides for 3-4
minutes each, then over to a wire rack on a sheet pan ad finish in a
350F oven.

The chips can't take a full fry as you might do in a cast iron pan
without going dark - but they hold up well in the oven to finish.

On 8/17/2014 1:55 PM, ImStillMags wrote:
> On Sunday, August 17, 2014 12:47:56 PM UTC-7, sf wrote:
>> On Sun, 17 Aug 2014 12:39:07 -0700 (PDT), ImStillMags
>>
>> > wrote:
>>
>>
>>
>>> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>>
>>
>>
>> I preferred the hot & spicy version, but you're right about it needing
>>
>> more cayenne because I like heat. I also thought the plain would have
>>
>> benefited from the usual seasonings I put on chicken which include
>>
>> garlic & thyme. I need to think about trying the pork rinds again.
>>
>
>
> I think I was hoping for more of a "Popeye's" hit. Definitely needs some cayenne.
> I also added a little more salt to the regular mix and plenty of black pepper. Still my fave.
> The best part is it's good cold.
>
>
To mimic that Popeye's flavor I use Chipotle Tabasco sauce in buttermilk
for a brine, the fry in flour with Paprika and a small amount of cayenne.

It's darned good, and darned close in flavor.

On 8/17/2014 1:47 PM, sf wrote:
> On Sun, 17 Aug 2014 12:39:07 -0700 (PDT), ImStillMags
> > wrote:
>
>> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>
> I preferred the hot & spicy version, but you're right about it needing
> more cayenne because I like heat. I also thought the plain would have
> benefited from the usual seasonings I put on chicken which include
> garlic & thyme. I need to think about trying the pork rinds again.

I may have to experiment on that one too, but I have other ways of
getting close that work - still it sounds interesting.

On Sunday, August 17, 2014 4:36:55 PM UTC-7, Mayo wrote:
> On 8/17/2014 1:39 PM, ImStillMags wrote:
>
> > I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>
> >
>
> > I cut some boneless skinless chicken breasts I got on sale at the grocery store and made cutlets and tenders out of them. Cuts down on the cook time and I like finger food.
>
> >
>
>
>
> I've had reasonably good luck with using BBQ Lays potato chips pulsed in
>
> the blender.
>
>
>
> The key is quick frying the outside of the chicken on both sides for 3-4
>
> minutes each, then over to a wire rack on a sheet pan ad finish in a
>
> 350F oven.
>
>
>
> The chips can't take a full fry as you might do in a cast iron pan
>
> without going dark - but they hold up well in the oven to finish.




Potato chips are too carby. The pork rind find was a godsend since I'm eating really low carb right now.

On 8/17/2014 6:17 PM, ImStillMags wrote:
> On Sunday, August 17, 2014 4:36:55 PM UTC-7, Mayo wrote:
>> On 8/17/2014 1:39 PM, ImStillMags wrote:
>>
>>> I made this again except this time I made two different coating mixes. The first one was the "regular" one I made originally. For the second I used the hot and spicy pork rinds. I was not impressed. I think I should have added some cayenne to the mix. They are good but I like the original much better.
>>
>>>
>>
>>> I cut some boneless skinless chicken breasts I got on sale at the grocery store and made cutlets and tenders out of them. Cuts down on the cook time and I like finger food.
>>
>>>
>>
>>
>>
>> I've had reasonably good luck with using BBQ Lays potato chips pulsed in
>>
>> the blender.
>>
>>
>>
>> The key is quick frying the outside of the chicken on both sides for 3-4
>>
>> minutes each, then over to a wire rack on a sheet pan ad finish in a
>>
>> 350F oven.
>>
>>
>>
>> The chips can't take a full fry as you might do in a cast iron pan
>>
>> without going dark - but they hold up well in the oven to finish.
>
>
>
>
> Potato chips are too carby. The pork rind find was a godsend since I'm eating really low carb right now.
>
Ah that explains it, chicharones have always been a favorite "healthy"
snack around here.

On Monday, August 18, 2014 12:04:32 PM UTC-7, Mayo wrote:

> > Potato chips are too carby. The pork rind find was a godsend since I'm eating really low carb right now.
>
> >
>
> Ah that explains it, chicharones have always been a favorite "healthy"
>
> snack around here.


I don't think they are any less healthy than potato chips. They have long been a part of a very low carb diet and fit perfectly with Paleo/Primal, Atkins and ketosis eating plans. They have been a big help to me.

On 8/18/2014 1:21 PM, ImStillMags wrote:
> On Monday, August 18, 2014 12:04:32 PM UTC-7, Mayo wrote:
>
>>> Potato chips are too carby. The pork rind find was a godsend since I'm eating really low carb right now.
>>
>>>
>>
>> Ah that explains it, chicharones have always been a favorite "healthy"
>>
>> snack around here.
>
>
> I don't think they are any less healthy than potato chips. They have long been a part of a very low carb diet and fit perfectly with Paleo/Primal, Atkins and ketosis eating plans. They have been a big help to me.
>
>
>
Very cool, tnx.