Pork Panko Fried Chicken? - Anyone tried this?

[Wilmer Cogburn]

Random YouTube video popped up on my feed yesterday, and the pork panko "fried" chicken looks awesome! I think I would like to try it but use the Vortex on the Weber Performer instead.

Never heard of pork panko (ground pork rinds).

 

[Wilmer Cogburn]

Pork panko is a game changer! It gives that crispy, crunchy texture without the carbs and it’s super flavorful because of the natural fat from the pork rinds. Using the Vortex on your Weber Performer sounds like a brilliant idea it’ll help you get that even, golden brown crust with indirect heat.

On the hunt for pork panko or might just get local pork rinds from the grocery store and use the food processor.

Where do you buy them? Seems only on-line as none of the grocery stores have them.

 

[Timothy F. Lewis]

On the hunt for pork panko or might just get local pork rinds from the grocery store and use the food processor.

Where do you buy them? Seems only on-line as none of the grocery stores have them.

Thy get an exorbitant price for the stuff ready to “roll” so, your thought of using rinds and processor is the “smart money”!!

 

[DanHoo]

I've never heard of pork panko.

It sounds interesting.

Edit.

4 cups for $10.

Love the brand name. Porking Good.

 

[timothy]

I've used a zip loc bag and a rolling pin.
Also a good alternative for bread crumbs in meatloaf.

 

[Wilmer Cogburn]

Wife went shopping at a local ethnic mart today. She texted me that it didn't have any pre-ground pork panko, but she bought 2 bags of garlic flavor chichirones and 1 bag of plain.

Maybe next weekend I will try it on the Performer.

 

[Keith Jenkins]

Wife went shopping at a local ethnic mart today. She texted me that it didn't have any pre-ground pork panko, but she bought 2 bags of garlic flavor chichirones and 1 bag of plain.

Maybe next weekend I will try it on the Performer.

Keep us informed...my curiosity on this method for chicken has been piqued, and I'll be interested in your results.

 

[Wilmer Cogburn]

Keep us informed...my curiosity on this method for chicken has been piqued, and I'll be interested in your results.

Will do.

I have done the Lefty's kettle fried chicken before and quite pleased. I think I will do a modified version of Kettle Fried Chicken:

• Skin on chicken thighs, perhaps remove bones
• Sea salt dry brine in fridge 6-8 hours
• Lefty's as the dredge (with the corn starch?), then the egg, then the pork panko, and off to the Weber Performer with Vortex.

 

[Keith Jenkins]

Will do.

I have done the Lefty's kettle fried chicken before and quite pleased. I think I will do a modified version of Kettle Fried Chicken:

• Skin on chicken thighs, perhaps remove bones
• Sea salt dry brine in fridge 6-8 hours
• Lefty's as the dredge (with the corn starch?), then the egg, then the pork panko, and off to the Weber Performer with Vortex.

I'm particularly interested in the pork panko, and what it adds to the chicken. I've done Kettle Fried Chicken a number of times using Zatarain's Southern Buttermilk Chicken Fry Mix, and it always comes out great. Always looking to try something new though.