Summer time is the perfect time for making great memories and sharing EXCELLENT food. One of my favorite picnic foods has to be, without a doubt, a piece of juicy and crispy fried chicken!
Now, I may not be a Southerner, but fried chicken has to meet a certain criteria in my book:
- It MUST be crispy.
- It MUST be moist.
- It MUST be seasoned well.
After experimenting with a few different types of breading for my chicken (and honestly, being a little disappointed), I was blown away when I came across a suggestion for pork rinds (you may know them as chiccarones, cracklings or scratchings). Really? Pork rinds?
Yep. And I'm really glad I decided to try it out. Even if you don't like pork rinds (I honestly don't care for them), you will LOVE these! For this recipe I used boneless chicken breasts and cut into strips, but it would work well with any piece! Just make sure to watch the cooking temperature for different cuts.
This recipe would be fantastic paired with some braised collard greens (and a hamhock of course) or some cheese covered cauliflower!