Pork Rind Chicken Tenders

Name: Pork Rind Chicken Tenders
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ounces plain pork rinds; 1 ½ pounds chicken tenders; 3 tablespoons Dijon mustard; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; ¼ cup olive oil

User Reviews

5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
337 kcal
Course
Main Course
Cuisine
American

Pork Rind Chicken Tenders

Winston Campbell

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Crushed pork rinds make a wonderfully flavorful and crunchy coating for chicken tenders.

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Ingredients

Servings

2 ounces plain pork rinds
1 ½ pounds chicken tenders about 12 pieces
3 tablespoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon cayenne pepper
¼ cup olive oil or avocado oil

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Instructions

Place the pork rinds in a large resealable bag. Seal the bag, removing as much air as possible. Use a meat pounder or a rolling pin to crush the pork rinds into crumbs, similar to Panko. Place the crumbs in a shallow bowl.
Pound the chicken tenders thin with a meat pounder. Brush them all over with the mustard and sprinkle them with garlic powder and cayenne pepper.
Dredge each chicken tender in the crushed pork rinds, pressing on both sides to help the crumbs adhere.
Heat the oil over medium heat in a nonstick double-burner griddle (or two large, nonstick skillets). Add the coated chicken tenders. Cook the chicken pieces until golden brown and cooked through (their internal temperature should reach 165ºF), 3-4 minutes on each side, working in batches if necessary.
Serve immediately.

Notes

About half of the oil will remain in the skillet, and the nutrition info reflects that. But you need all of it to properly cook the chicken.
Note that I don't use salt in this recipe, as the pork rinds are very salty. But you can add a pinch of salt to the spices if you'd like.
It's been my experience that it's better to crush pork rinds by myself with a rolling pin. I tried making this recipe with store-bought pre-crushed pork rinds ("pork panko"), and they were not as crispy, especially on the bottom.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven. The pork rind coating will lose its crispness when stored. It helps to place the tenders on paper towels and replace the towels daily.