Crispy Spicy Pork Rinds

Made with Southern Drawl Chicken & Pork Hot Seasoning.

Bold flavor. Perfect crunch. Southern Drawl in every bite. Perfect for snacks, parties & game day.

Ingredients — Makes 4–6 Servings

• 1 lb pork skin (rinds), cleaned with excess fat removed
• 2–3 tbsp Southern Drawl Chicken & Pork Hot Seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Frying oil, as needed
• Optional: 1 tbsp melted butter (for extra seasoning adhesion)

How to Make It

1. Prepare the Pork Skin: Simmer pork skin in water for 1½–2 hours until tender. Drain well.
2. Cut & Dry: Let cool. Scrape off any remaining fat and cut into 1–2 inch pieces. Arrange on a baking rack.
3. Dehydrate: Dehydrate at 200°F for 2–3 hours, or until completely dry and hard.
4. Heat the Oil: Heat oil in a deep pot or fryer to 375°F.
5. Fry in Batches: Carefully add a few pieces at a time. They will puff up quickly (30–60 seconds).
6. Drain: Remove with a slotted spoon and drain on paper towels immediately.
7. Season While Hot: Toss immediately with Southern Drawl Chicken & Pork Hot Seasoning, garlic powder, and smoked paprika.
8. Enjoy! Let cool for maximum crunch. Enjoy bold, spicy Southern flavor!

Southern Drawl Tip

Season right after frying while the rinds are hot — this helps the seasoning stick and deliver maximum flavor!

Flavor Variations

• Hot Honey Pork Rinds: Drizzle with hot honey & season.
• Hot BBQ Pork Rinds: Toss with BBQ sauce & season.
• Garlic Parmesan Pork Rinds: Toss with butter, garlic powder & Parmesan.
• Extra Hot Pork Rinds: Add an extra shake of Chicken & Pork Hot Seasoning.

Enjoy With

• Cold drinks & beer
• BBQ platters
• Sandwich toppers
• Salads for crunch
• On-the-go snacks