Hey good people ... has anyone tried making these using half crushed pork rinds and half parmesean cheese (or any percentage of the two)? I'm thinking that the addition of crushed pork rinds would give them a crunchier coating.

I've used crushed pork rinds to bind and then coat crab cakes and they were totally awesome.

My mother in-law who is living with us loves chicken fingers (I'm not really into them) and she's just beed diagnosed as being diabetic so I want to reduce her carbs and I'm thinking this recipe would be fantastic. Let's hear it from anyone who has tried mixing in crushed pork rinds, please?

Oh ... and I don't use powdered parmesean because I think it tastes like dust ... will fresh grated parmesean work just as well or do you think the dryness of the powdered kind is best?