Crushed pork rinds make a wonderfully flavorful and crunchy coating for chicken tenders. The chicken comes out crispy, juicy, and delicious. And this easy recipe is ready in just 30 minutes!
These pork rind chicken tenders are so good! They are wonderfully crispy and flavorful. They are quite close in texture to tenders breaded with panko breadcrumbs. Nice and crunchy. The main advantage of using pork rinds as a coating is that the rinds themselves are very flavorful - more so than breadcrumbs. So, while they don't crisp up as well as breadcrumbs, they compensate with their flavor.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Pork rinds: Plain pork rinds are best. I don't like the additives used in the flavored ones.
- Chicken tenders: About 12 pieces.
- Mustard: I use Dijon mustard. It's creamier and less vinegary than yellow mustard, although any mustard will work.
- Spices: Garlic powder and cayenne pepper.
- Olive oil: For frying the chicken pieces. If you prefer an oil with a higher smoke point, use avocado oil.
Variations
- Add more spices. Good options include onion powder, smoked paprika, and ground cumin. You can add a generous pinch of each additional spice.
- You can replace the mustard with mayonnaise.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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 with a meat pounder. Brush them with Dijon mustard and sprinkle them with garlic powder and cayenne pepper.
Dredge each chicken piece in the crushed pork rinds, pressing on both sides to help the crumbs adhere.
Cook the chicken in olive oil until cooked through, about 3-4 minutes per side over medium heat. Serve immediately.
Expert Tip
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.
Recipe FAQs
Yes and no. They're not as crispy. But unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that these tenders, while not as crispy as breadcrumb-coated ones, are even more delicious. My teenage testers loved them, too - what more can you ask for?
You can, but they won't be as good. Place them on a rimmed baking sheet fitted with a greased rack. Spray them with oil and bake until cooked through, for about 15 minutes in a 450°F oven. Check with a thermometer to ensure their internal temperature is 165°F.
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.
Serving Suggestions
You can serve these tenders with any side dish. They are quite versatile. I often serve them with one of the following:
If you'd like to serve them with a dip, mix ½ cup of sour cream with 1 tablespoon of hot sauce and 1 tablespoon of soy sauce (or a gluten-free alternative). They're also good with ranch dressing.
Storing Leftovers
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.
More Chicken Tender Recipes
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Pork Rind Chicken Tenders
Video
Ingredients
- 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
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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lisa T says
Delicious
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Lisa!
Johanna says
Oh my goodness these were DELICIOUS! I love the Dijon/pork rind combo flavor. These were kid-approved from my VERY picky 4-yo son! My daughter said they tasted like chic fil a. And I promise my kids have very keen tastebuds & not much fools them!
All I had was the Panko pork rinds so I used those. I also cut these into strips. You are right- they were not crispy. BUT after pan-frying them, I cooked them in the air-fryer for 5-7 minutes and they came out crispy and OH SO YUMMY! Oh my! Thanks for this recipe! I will definitely be making these again & in a much larger batch next time!
Vered DeLeeuw says
I'm so glad this was such a hit with your family, Johanna! Thanks for the air fryer tip - very interesting!
Ashley says
What temp did you use in the air fryer?
John J says
Can I do this using eggs to make rind crumbs stick instead of mayonnaise?
Vered DeLeeuw says
Hi John,
Yes, you can!