Pork King Good Pork Rind Panko Bread Crumbs, Original 2 Pack, Gluten Free | 7x Award Winning, Zero Carb Panko Substitute, Keto and Paleo Friendly

These pork rinds are SO GOOD! They are perfect for LOW CARB country fried chicken or pork. You may call it Snitzel, like I do, but the recipe is basically the same. If you slice a pork loin (NOT a tenderloin!) across into about 1/3 inch slices. Then pound to desired thickness. Dip in almond flour, then well beaten eggs, then the ground pork rinds. You can add a teaspoon or two of coconut flour and a pinch of garlic powder and a sprinkle of salt, pepper, and a tiny pinch of paprika to your flour. If you put the flour, eggs, and pork rinds into 3 wide, shallow bowls, it makes the application easier. Large plates will also work. I like to put the pounded slice into the flour then use your hands to pile the flour on then push down firmly. I do the same with the ground pork rinds. The pork rinds breadcrumbs and flour will stick onto the eggs and pork better. You can make many extra all at one time then freeze for up to 3 months. That way you can have a Snitzel sandwich for lunch or simply nuke one Snitzel for 15 second intervals and serve with salad and/or vegetables for dinner. I also love to eat this Snitzel cold. I think the pork rinds stay a little crunchier than regular bread crumbs. I love the Good King pork rind crumbs on asparagus or cauliflower. Drizzle olive oil on cleaned and dry veggies. Sprinkle with ground pork rinds and Parmesan cheese then dot with a little butter. Bake at 425 degrees F until cheese melts and veggies JUST BEGIN to brown. With these Good Kind pork rind crumbs, you won’t miss those old, fattening dishes with old style breadcrumbs anymore. Even meatloaf is better! I love these Good King Pork Rind Breadcrumbs! They have helped me stay on LOW CARB for many months!

My husband and I have gone to the carnivore diet and this product are a new staple in our house. Where I used bread crumbs for meatloaf, now I use the crushed pork rinds. Where I used to coat foods that I was going to fry in flour, I now use these. To me, the taste is better! The texture is not mealy, but very soft. The flavor has a hint of salt. The fried texture is a nice, crispy coating. This works great for cooking and is carb free.

I have been using Pork King Good pork crumbles for years and I absolutely love them! I choose to be meat based in my diet so these pork crumbles keep blood sugars low and I know that I'm supporting a company in the USA that cooks and renders their pork in their own fat (lard) instead of using other oils that can be harmful. The taste is amazing! I keep these on hand for the best "breaded" meats, or used in place of bread in meatloaf or meat balls. My favorite way to use them is to coat chicken thighs and cook them in the air fryer or oven. You'll never taste anything better and they are nice and crunchy! I keep these stocked up in my pantry and have never had any go stale. They are easy to use and are a great value.

Made meatloaf twice with the pork rind breadcrumbs. Great taste and great price. Can’t wait to try other recipes with the pork rind breadcrumbs.

My boyfriend and I started a low-carb diet but still wanted to be able to fry food with panko. This was the closest carb-free alternative to that. A bit pricey, but I really enjoy the porky flavor of it, as I’ve always loved pork rinds. My boyfriend doesn’t like the flavor as much and will probably swap back to regular panko but I’ll continue to use this product, I just don’t think it’s for everyone. It also doesn’t stay crispy too well, it tends to get a little soggy as a leftover but regardless, the best panko alternative I’ve come across.

These are always good. It is great for meatloaf, breading chicken, and my favorite is for my chaffle recipe. Makes vooking easier because I can count on these to be consistent in flavor and smell. Which if you buy bags of pork rinds can be an issue for me. I am sensitive to smell and never have an issue with these.

Yeah you can grind your own pork rinds, but this is so much easier and no surprise hard nuggets to break your teeth on. You can buy flavored but it’s just as easy to add your own spices.

I eat a carnivore diet so I use this product to coat chicken when I want fried chicken. It also makes a good pizza crust when mixed with butter & mozzerella cheese. I melt butter in my skillet, spread the 'crust' & place toppings on the crust, cover with a lid & heat it on med-low heat for about 5-7 minutes. Toppings: sauted onions, peppers, mushrooms & precooked meat toppings. It's delicious!