Southern Recipe Pork Rinds Blog

Ingredients:

For Pork Rind Chicken

• 1 bag Southern Recipe Pork Rinds, crushed
• 4 chicken thighs
• 1 qt. buttermilk

For Waffles

• 1 bag Southern Recipe Pork Rinds, crushed
• 2/3 cup mozzarella, shredded
• 2 eggs

Directions:

For Chicken

1. Marinate chicken in buttermilk for 2 hours in the refrigerator.
2. Crush your favorite pork rinds in a fine coating and add to a zip lock bag.
3. Put chicken in bag and cover liberally with crushed pork rinds.
4. Air fry at 350 °F for 18 minutes.

For Waffles

1. Preheat and grease a waffle iron.
2. Beat eggs. Mix in crushed pork rinds and mozzarella. Stir well.
3. Add to waffle maker and cook until done.

Ingredients:

• 1 bag Southern Recipe Pork Rinds, crushed
• 4 chicken thighs
• 1 qt. buttermilk

Directions:

1. Marinate chicken in buttermilk for 2 hours in the refrigerator.
2. Crush your favorite pork rinds in a fine coating and add to a zip lock bag.
3. Put chicken in bag and cover liberally with crushed pork rinds.
4. Air fry at 350 °F for 18 minutes.

Ingredients:

• 8 oz cream cheese, softened
• 10 oz can diced tomatoes with green chiles
• 15 oz can yellow corn, drained
• 1 1/2 cups mexican cheese blend, shredded
• 15 oz can black beans, drained & rinsed
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. cumin

Directions:

1. In a saucepan on low heat, combine cream cheese, tomatoes with chiles, corn, and cheese
2. Stir continually while cheese melts
3. Add drained and rinsed black beans, and spices, and continue stirring for 2 minutes
4. Serve hot or cold with Southern Recipe Pork Rinds

Ingredients:

• 1 cup spicy dill pickles, diced
• 5 Roma tomatoes, chopped
• 1 cup onion, diced
• 3 jalapeno peppers, seeded and sliced
• 1 1/2 Tbsp. olive oil
• 1/2 fresh cilantro, chopped

Directions:

1. Prepare all ingredients
2. Combine all ingredients and mix thoroughly
3. Serve with Spicy Dill pork rinds

Ingredients:

• 2 ripe avocados
• 1/4 cup mayo
• 3 green onions, chopped fine
• 1 small tomato, chopped fine
• 1 tsp lime juice

Directions:

1. Mash Avocados
2. Mix mayo, chopped onions, and chopped tomato with avocado
3. Top with lime juice and mix until desired consistency
4. Serve with pork rinds

Ingredients:

• 1 1/2 cups Southern Recipe Pork Rinds, crushed
• 2 Tbsp. Flaxseed meal
• 1 tsp. Cinnamon
• 1/2 cup Cream
• 2 Eggs
• 1/2 tsp. Vanilla extract

Directions:

1. Heat oil in a skillet to medium.
2. Combine crushed pork rinds, flaxseed meal, cinnamon, and cream.
3. Mix in eggs and vanilla extract.
4. Add pancake mix to skillet and press flat.
5. Cook for 2 minute on each side until golden.
6. Serve hot with keto-friendly syrup.

Ingredients:

• 8 oz. cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 oz.package ranch dressing mix
• 1/2 tsp. garlic powder
• 2 cups cheddar cheese shredded
• 1/3 cup bacon bits, or 6 slices, cooked and crumble
• 2 green onions, sliced

Directions:

1. Thoroughly mix sour cream, mayonnaise, ranch mix, garlic powder and cream cheese.
2. Gently fold in bacon, shredded cheese and green onions.
3. Refrigerate at least 60 minutes.

Ingredients:

• 1/2 pineapple, cut in half then sliced
• 1 teaspoon olive oil
• 2 cup Southern Recipe Hot & Spicy Pork Rinds
• 3 jalapeños, sliced
• 1 onion, sliced
• 8 hot dogs
• 8 hot dog buns

FOR THE TERIYAKI MAYO:

• 1/4 cup mayonnaise
• 3 tablespoons teriyaki sauce
• 1/2 tablespoon lime juice

Directions:

1. Preheat your grill
2. In a small bowl, combine the teriyaki mayo ingredients and mix well.
3. Toss the pineapple slices with the olive oil, place on grill until grill marks appear, about 2 minutes each side.
4. Grill hot dogs, turning a 3-4 times.
5. Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and top of each dog with jalapeños, onions and Southern Recipe Pork Rinds.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1/2 cup Southern Recipe Pork Rinds
• 1 1/4 cups all-purpose flour
• 1/4 cup jalapeno, diced
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg beaten
• 1 1/2 cups milk 
• 1 Tablespoon vegetable oil
• 1 Tablespoon honey
• 1 10 count package Hot Dogs, cut in half
• 2 Quarts Vegetable Oil for frying

Directions:

• In a large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
• In a large bowl, add the Southern Recipe Pork Rinds, cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, milk, oil, jalapenos and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
• Cut hot dogs in half. Pat dry with a paper towel.
• Take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip. Immediately and slowly place it into the hot oil. Cook for 2-3 minutes, or until all sides are golden brown. Remove from hot oil and place on paper towels to drain grease.
• Repeat with all hot dogs.

Ingredients:

• 2 cups Southern Recipe Pork Rinds, crushed
• 8 hot dogs
• 8 hot dog buns
• 8 large Serrano peppers
• 8 slices American cheese
• 1 onion, sliced
• oil for cooking the onions

Directions:

1. Slice each hot dog length wise and add one slice of American cheese into each hot dog.
2. Cut stem and tip off of Serrano pepper and remove seeds.
3. Slide one pepper over the hot dog, repeat for each hot dog.
4. Grill on low heat, rotate slowly.
5. While hot dogs are grilling, add oil and onions in a frying pan and slowly caramelize. When onions are almost cooked, mix in Southern Recipe Pork Rinds. Once mixed, remove from heat.
6. Remove grilled hot dogs, place in bun and add pork rind/onion mixture. Top with your favorite condiment with a side of rinds!