What substitution might offer a textural stand-in for traditional crunch if pork is permitted?

Finely ground, dried pork rinds.

For adherents who are accustomed to the crispy texture achieved through traditional breading methods but must adhere to animal-only restrictions, finding a compliant textural substitute is sometimes explored. If the individual following the diet permits pork consumption, a possible alternative to traditional crunch is using a layer of finely ground, dried pork rinds. This option moves slightly away from the strictest interpretation that favors only whole muscle meat and fat, but it successfully maintains adherence to animal-derived ingredients for texture.