What is the secret to pork rind breading not sticking to pan?

(Sheri Knauer) #1

I thought I heard a tip on one of the podcasts (I can’t remember which one since I have been binge listening to them for the last 3 weeks or so ) on what to do to prevent the “breading” from sticking to the pan and not to the chop during cooking and I cannot remember the tip or remember the podcast I heard it on. I was hoping maybe someone heard that tip and remembers it and can pass it along to me. Thanks! (Im breading some pork chops with pork rinds and part)

#2

I don’t remember details on podcast but I can share what I do…use plenty of fat in the pan. Dry pan results in disaster.

If you see it starts to stick, don’t panic…just pull pan off heat, let it cool down a bit, and then the juices in the meat will redistribute, which then moistens the bottom. It will then be easier to release from pan without coating peeling off.

(8 year Ketogenic Veteran) #3

I have only deep fried chicken tenders and fish covered in pork rind crumbs. Deep fried on high heat! It will also stay on if you BAKE your coated meat on parchment paper.

My breading recipe:
Mix 1 egg with 1 tablespoon mayonnaise.
Dip the meat.
Crush pork rinds and add seasonings to the crumbs if you wish. I love adding cayenne pepper powder.
Roll the meat in this.
Bake or deep fry.

(Mike W.) #4

I slather the chicken in mayo then add the pork rind crumbs. I only do the top though and then bake. Comes out great every time.