THEY'LL GO GA GA BAKED CHICKEN
Take a large bag of pork rinds and empty contents into a food processor. Grind them
up until the rinds turn into crumbs, shy of powdery crumbs.
Add 3/4 - 1 cup of freshly grated parmesan cheese. Add about a
tablespoon of no-salt Cajun seasoning (I mix my own), healthy dose of pepper. Do not add
salt. The rinds and cheese have plenty.
You might want to try a tablespoon of garlic power, but I doubt it is needed.
Dip the chicken in some sort of liquid that will serve as a binder. My
recipe calls for melted butter but there are alternatives. I use Smart
Balance instead and it comes out great. You can also use egg
substitute or egg white substitute as well. You might also marinade
the chicken in buttermilk awhile too. Regardless, pull chicken pieces
from the liquid letting excess drip back into the pan.
Put the dry ingredients into a container and place a piece of two of
the chicken in. Turn to coat, press the dry stuff into the
skin. Shake gently.
Place on a shallow cooking sheet sprayed with Pam or oil.
Bake at 325 degrees until internal temperature is at least 170.
Remove from oven and allow to rest for five minutes or so before eating.