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Rudolph's Pork Rind recipes and more

Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Pork Rind Chicken Kiev

You may have tried Chicken Kiev, but we bet you haven’t tried it southern fried! We’ve taken this traditional Russian favorite and made it even better by using Southern Recipe Pork Rinds. Want to step up the heat? Try the Hot & Spicy Pork Rinds … It’s sure to warm up your plate.

Ingredients

Rudolph Foods Chicken Kiev

    • 4 large chicken breasts — boneless
    • 1 egg—beaten

    Garlic Butter

    • 1/4 cup butter—softened
    • 1 tablespoon parsley
    • 1/8 teaspoon garlic powder

    “Bread” crumbs

    • 1 1/2 ounces Southern Recipe Pork Rinds
    • 2 tablespoons Parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 1 pinch garlic powder

    Directions

    Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes. Crush pork rinds finely. Combine crushed pork rinds with other “bread” crumbs ingredients (Parmesan cheese, oregano, parsley, and garlic powder). Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center. Dredge rolled up chicken breasts. Dip in or brush with egg and roll in “bread” crumbs. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered baking sheet (with sides) and bake uncovered at 425°F for 40 minutes.

     

     

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Bean Beer Dip with Pork Rinds

The pig skin season is finally here and there’s no better tailgating combination than football, beer, cheese and of course pork rinds! Our hefty rind crunch adds the extra punch to tackle your man-sized hunger. Try Sweet BBQ or Hot & Spicy Pork Rinds to kick up the rind flavor.

Ingredients

  • 18 oz. cream cheese; softened
  • 8 oz. Cheddar Jalapeno pepper cheese; cubed or Velveeta
  • 1/3 cup beer
  • 1 cup black beans; drained and rinsed
  • 1/2 cup Sliced onions
  • 1/2 cup Chopped tomatoes
  • 1 bag of Your Favorite Rudolph Foods Pork Rinds

Directions

Heat over low heat in a medium saucepan, to cook cream cheese, pasteurized cheese and beer, until melted and smooth. Stir in the beans, onions and tomatoes. Heat until warm. Makes 3 1/2 cups. Enjoy with your favorite Rudolph Pork Rinds.

 

 

 

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Rudolph’s Sweet Pork Rinds Delight

Ingredients

Sweet Pork Rind Delight

  • 6 ounces Rudolph’s Original Pork Rinds
  • 2 tablespoons ground cinnamon
  • 4 tablespoons powdered sugar
  • 1/4 cup and 2 tablespoons butter, melted

Directions

Place Rudolph’s Original Pork Rinds in a large baking dish. In a small bowl, stir together the cinnamon and powdered sugar. Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the pork rinds. Sprinkle with the cinnamon and sweetener, stirring to coat evenly. Serves 6

 

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Hey Truckers, What’s Your Favorite Pork Rind Dish?

 

Truckers who cross the nation are sure to build up quite the appetite! Fillin’ up is as easy as putting gas in the tank with Rudolph’s recipes.

 

For truckers who like to pack the heat, (spicy, that is) Rudolph’s Hot and Spicy Pork Rind Chicken Wings are a great hot or cold meal. The drivers we talked to at the Expedite Expo, in Ohio, would surely agree!

 

What’s cookin’ in your truck? We love seeing our drivers eating well out there on the road! WHBF-CBS4 in Illinois, KFVE-K5 in Hawaii and Tucson News Now have been buzzing about our pork rind lovin’ truckers. Send us your favorite over the road recipe and if we highlight it, we’ll send you some prizes!

 

 

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Rudolph’s Hot and Spicy Pork Rind Chicken Wings

  • 8 bags of Rudolph’s Hot and Spicy Pork Rinds
  • 3 lbs of fresh chicken wings
  • 4 eggs
  • Directions

Crush one bag of Rudolph’s Pork Rinds at a time in your food processor until they are a fine crumb. Place the crumbs in bowl. In another bowl, beat 4 eggs. Dip the chicken wings in the eggs then coat with pork rind crumbs and fry until cooked. Remove and place on a paper towel to drain extra grease then layer them in a baking pan with your favorite hot sauce. Broil for 5 minutes to re-crisp and serve with blue cheese dressing and celery sticks.

submitted by Stephanie S. Mastic Beach, NY

 

 

 

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Lorrie’s Famous Pork Rind Salmon Cakes

Ingredients

Deep Fried Walleye with Pork Rind Fish Batter

  • 2 cups crushed Rudolph Hot & Spicy Pork Rinds
  • 1 can (14.75 oz) Salmon
  • 4 – 5 Eggs
  • Dried onion bits to taste

Directions

Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL

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Cinnamon and Sugar Pork Rinds

prep time: less than 15 minutes

servings: 4 to 6

Ingredients

  • 2 ounces pork rinds
  • 2 teaspoons ground cinnamon
  • 2 teaspoons granular sucrolose sweetener (e.g. Splenda) or regular sugar
  • 2 tablespoons melted butter

Directions

Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle the melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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All Protein Meatloaf

Ingredients

  • 1 1/2 lb Ground Beef
  • 1 Tbsp Worcestershire sauce
  • 4 oz Tomato sauce
  • 1/3 C Southern Recipe Pork Rinds, crushed
  • 2 Eggs
  • 2 1/2 Tbsp Chili Powder
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Pepper seasoning

Directions

Preheat the oven to 375 degrees F. In a large bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork rinds and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

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Cracklin Bread

Ingredients

  • 1 Egg
  • 3 Tbsp Shortening
  • 1 1/8 C Buttermilk
  • 1 1/4 C Cornmeal
  • 2 Tbsp Sugar
  • 1/4 C All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1 C Rudolph’s Cracklins, crushed

Directions

Preheat the oven to 450 degrees. Grease a 9×9 inch square baking dish. In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin’s. Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

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Chapaleles (Pork Rind Potato Cakes)

Ingredients

  • ½ C Pepe’s Chicharrones, finely crushed
  • 4 C Warm Mashed Potatoes
  • 1 Tbsp Shortening
  • 1 Egg, beaten
  • 1 C All-Purpose Flour
  • Salt to taste
  • 2 Tbsp Vegetable oil for pan-frying

Directions

Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Eat with your favorite Rudolph Pork Rinds.

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