We joke that it looks like shake and bake. We even spiced a batch to taste like it for memorie’s sake.
I pulse the rinds in a food processor to get them nice and fine.
Season the rinds.
Scramble and egg and add some water to loosed the egg up a bit.
Dip the meat in the eggs and let extra drip off
Cover the meat in the rinds and shake off any any extra.
We tried it “shake and bake” style in a bag and that worked as well.