Pork Rind Chicken Tenders
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
337 kcal
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Course
Main Course
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Cuisine
American
Pork Rind Chicken Tenders
Description
This recipe begins by crushing plain pork rinds into coarse crumbs resembling panko. Chicken tenderloins are pounded thin, coated in Dijon mustard, then dusted with garlic powder and cayenne pepper. Each piece is dredged into the crushed pork rinds, pressing to adhere. Cooking occurs in heated oil on medium heat using a nonstick griddle or skillet, frying the tenders 3-4 minutes per side until golden and cooked through.
The result is a crispy pork rind exterior with a flavorful kick from cayenne and garlic, while the thin tenders remain juicy. Omitting added salt relies on the natural saltiness of pork rinds. The method avoids traditional bread crumbs, appealing to specific dietary preferences.
Serve these chicken tenders hot for best texture. They can be refrigerated for 3-4 days in an airtight container but will lose crispness, which can be partially restored by reheating uncovered in a 350°F oven. Replacing pork rinds with pre-crushed versions may reduce crispness. A pinch of salt can be added to seasonings if desired.
Ingredients
- 2 ounces pork rinds plain
- 1 ½ pounds chicken tenderloin about 12 pieces
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¼ cup olive oil or avocado oil
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
- Crush pork rinds yourself with a rolling pin for a crispier coating compared to store-bought pre-crushed versions.
- Reheat leftovers uncovered in a 350°F oven to help maintain crispness; replace paper towels daily when storing.
- The pork rinds provide enough saltiness; additional salt is optional and should be used sparingly.
- About half the cooking oil remains in the skillet but is needed for proper cooking of the tenders.
- Store cooked tenders in an airtight container refrigerate up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 3chicken tenders | |
| Calories | 337kcal | 17% |
| Protein | 48g | 96% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Sodium | 588mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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