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Crispy, crunchy, and savory bites of fried pork skin and fat. This classic Southern snack is incredibly addictive and perfect for parties or game day, seasoned with a simple yet flavorful Cajun-inspired spice blend.
Boil and Dry the Pork
First Fry: Rendering the Fat
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Crispy, crunchy, and savory bites of fried pork skin and fat. This classic Southern snack is incredibly addictive and perfect for parties or game day, seasoned with a simple yet flavorful Cajun-inspired spice blend.
This southern recipe takes 70 minutes to prepare and yields 8 servings. At 701.6 calories per serving with 10.7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Second Fry: Puffing and Crisping
Season and Serve
Customize the seasoning blend. Try adding onion powder, chili powder, or a pinch of cumin. For a sweet and spicy kick, add a teaspoon of brown sugar to the mix.
For a tangy finish, serve the cracklins with a side of hot sauce or a light splash of apple cider vinegar just before serving to cut through the richness.
For a less messy version, you can make these in an air fryer after the boiling and drying step. Air fry the dried pieces at 250°F (120°C) for 30 minutes to render, then increase to 400°F (200°C) for 5-8 minutes to crisp and puff.
Pork skin is a significant source of protein and collagen, which are vital for muscle maintenance, joint health, and promoting healthy skin, hair, and nails.
Pork cracklins contain virtually no carbohydrates, making them an excellent and satisfying snack option for individuals following a ketogenic, Atkins, or other low-carb diet.
The rendered pork fat (lard) is a source of monounsaturated fatty acids, particularly oleic acid, the same type of fat found in olive oil, which is beneficial for heart health when consumed in moderation.
A half-cup serving (about 34g) of homemade pork cracklins contains approximately 180-200 calories, primarily from fat and protein.
Pork cracklins are an indulgent snack high in fat and sodium. While they are a good source of protein and contain zero carbs, making them suitable for keto diets, they should be enjoyed in moderation as part of a balanced diet.
Cracklins are made from pork skin with a layer of fat still attached, resulting in a richer, meatier, and denser crunch. Pork rinds (chicharrones) are typically made from just the skin, making them lighter and airier.
The most common reasons are insufficient drying before frying, or incorrect oil temperatures. The pork must be bone-dry, and the second fry must be at a high temperature (400°F / 200°C) to shock the skin into puffing.
Store them in a paper bag or a container that is not airtight at room temperature for up to 3 days. An airtight container can trap moisture and make them soft. Re-crisp in a 350°F (175°C) oven for 5 minutes if needed.