Good morning Chef! You have very good knife skill Chef. I like this recipe already: more pork rinds. This method is great no multiple coating. I’ll give it a go. I’m all about simplicity. Thanks Chef!
Thanks so much Becky and yes pork rinds are my go to. I love the flavor and you can’t beat that there’s zero carbs.🎉 Hope your day is going great and as always thanks for commenting😊
Yummy yummy yummy in *"My"* tummy 😊😂😂😂, thank you soooooo much for this recipe, as always, dear Chef!! 😋😋 I hope you will have a great day/Valentinesday ❤❤ and nice greetings from Germany, Ela 🤗
What a great idea to use whipped egg whites. I am going to have to give this a try. I feel like I missed a step towards the end. Once you cover the egg white coated chicken in pork crumbs, do you put them back in the bag for a second coat? Sorry for the confusion.
No egg white is used when placing them in the bag it’s two different methods. The chicken tenders require the egg white mix but it’s not needed for the chicken fries.😊
@@cheffatgrams I’ve used glycine sprinkled on top with cinnamon, glycine is small amounts sprinkled on top has the mouth feel and taste of sugar, too much (if put in the batter in 2tbsp or more) will have a wierd flavor. I consider it carnivore because glycine is an amino acid, and therefore every piece of meat has glycine in it, and also according to Paul Saladino you should try to get more glycine if possible… it’s my favorite mild use sweetener on carnivore 🤷🏻♂️
Yup like my original parmarind cracker recipe😊 it’s one of my first and horrible but🤣😂 Parmesan Rinds The Perfect Keto Cracker Recipe | My original ParmaRind Recipe ruclips.net/video/Ltc1s0CpsXA/видео.html
🤣😂 you made me look those up 😂🤣 they utilize the yolk and whip the egg to stiff peaks😊 I love using egg white only, for their more neutral flavor😉 Hope your day is going well
Love these! Great tips Chef, thank you!!
if you get hooked on them, don’t blame me😂🤣😜
Those look so good. 😊
Taste great to 😊
Wow, you are amazing. You have such great tips. Thank you........I look forward to your videos.............❤
Thank you so much! 😊
Looks delicious! ❤️🥰❤️
Thanks Judy🤗
So yummy I will make these !!!!!
😊
Genius
😁 thank you for the compliment
Good morning Chef! You have very good knife skill Chef. I like this recipe already: more pork rinds. This method is great no multiple coating. I’ll give it a go. I’m all about simplicity. Thanks Chef!
Thanks so much Becky and yes pork rinds are my go to. I love the flavor and you can’t beat that there’s zero carbs.🎉 Hope your day is going great and as always thanks for commenting😊
@@cheffatgrams 👍
Looks yummy, Chef!👨🍳
thanks, Kelly. hope your day is going well.🙏
Wow, wow, bravo, amazing tips Chef. Thank you so much.
Thanks and thank you😁
Yummy yummy yummy in *"My"* tummy 😊😂😂😂, thank you soooooo much for this recipe, as always, dear Chef!! 😋😋
I hope you will have a great day/Valentinesday ❤❤ and nice greetings from Germany,
Ela 🤗
Thanks Ela, your a sweetheart😊 I hope your having a wonderful Valentine's Day Ela🤗
I can make these....got everything for it. Perfect
please follow up with your thoughts.😁 Thanks so much for watching.
What a great idea to use whipped egg whites. I am going to have to give this a try. I feel like I missed a step towards the end. Once you cover the egg white coated chicken in pork crumbs, do you put them back in the bag for a second coat? Sorry for the confusion.
No egg white is used when placing them in the bag it’s two different methods. The chicken tenders require the egg white mix but it’s not needed for the chicken fries.😊
@@cheffatgrams gotcha, thanks for clarifying.
@@lanamcquown3063 Sorry for the confusion, if only I could stop confusing myself🤣😂 Have a great evening
Wow didn’t realize how many carnivore recipes you have. Awesome job… I’d love to see your take on carnivore donuts 😮
i’m actually working on something similar a Cajun roll called a pistollete. If I made one, how would I sweeten it on carnivore?
@@cheffatgrams I’ve used glycine sprinkled on top with cinnamon, glycine is small amounts sprinkled on top has the mouth feel and taste of sugar, too much (if put in the batter in 2tbsp or more) will have a wierd flavor. I consider it carnivore because glycine is an amino acid, and therefore every piece of meat has glycine in it, and also according to Paul Saladino you should try to get more glycine if possible… it’s my favorite mild use sweetener on carnivore 🤷🏻♂️
@@cheffatgrams I just use the bulk supplements brand, I can’t guarantee the taste of any other brand because that’s the only one I ever tried
interesting information. Thanks so much.
I’m going to try whipping my egg whites next time
Thank you ❤
Awesome, just remember have your ingredients ready it’s a time sensitive method.😜
@@cheffatgrams do you think once eggs are whipped you can dump all the chicken in and then into bag of pork rinds
@@angeladiaz7746 unfortunately in my experience, it disturbs the whipped egg white too much☹️
Put some finely shredded cheddar cheese in with the pork rinds.
Yup like my original parmarind cracker recipe😊 it’s one of my first and horrible but🤣😂 Parmesan Rinds The Perfect Keto Cracker Recipe | My original ParmaRind Recipe
ruclips.net/video/Ltc1s0CpsXA/видео.html
Like making chili relano.. spelling of not correct 😊
🤣😂 you made me look those up 😂🤣 they utilize the yolk and whip the egg to stiff peaks😊 I love using egg white only, for their more neutral flavor😉 Hope your day is going well
Thank you for the tips.