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    Home » Chicken and Poultry Recipes » Pork Rind Chicken Tenders

    Pork Rind Chicken Tenders

    Last updated: Jul 29, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

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

    The chicken strips come out crispy, juicy, and delicious. And this easy recipe is ready in just 30 minutes!

    Two pork rind chicken tenders served on a white plate with a dipping sauce.

    These chicken tenders are so good! They are wonderfully crispy and flavorful. My kids love them and always ask for seconds when I make them. They are quite close in texture to tenders breaded with panko breadcrumbs. Nice and crunchy.

    The main advantage of coating chicken tenders with crushed pork rinds is that the pork rinds themselves are very flavorful - more so than breadcrumbs. So while they don't crisp up as well as breadcrumbs, they compensate for that with their wonderful flavor.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make these pork rind chicken tenders. 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.

    Dijon mustard: It's creamier and less vinegary than yellow mustard, although any mustard will probably work. You can also use mayonnaise instead of mustard.

    Spices: I use garlic powder and cayenne pepper.

    Olive oil: For frying the chicken pieces. This is such a delicious oil. But if you worry about its low smoke point, you can use avocado oil instead.

    Instructions

    Making these pork rind chicken tenders is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • 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, as shown in the video. Brush them all over 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.
    A six-photo collage showing the steps for cooking pork rind chicken tenders.

    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.

    Frequently asked questions

    Are they as good as the real thing?

    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?

    Can I bake them in the oven?

    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, about 15 minutes in a 450°F oven.

    Can I use store-bought crushed pork rinds?

    It's been my experience that it's better to crush pork rinds by myself with a rolling pin, as shown in the video.

    I tried making the same recipe with store-bought pre-crushed pork rinds ("pork panko") and they were not as crispy, especially on the bottom.

    Variations

    The best way to vary this recipe is to experiment with different spices. Good options include onion powder, smoked paprika, and ground cumin.

    Serving suggestions

    You can serve these tasty tenders with any side dish, really. They are quite versatile. I often serve them with one of the following:

    • Jicama fries
    • Zucchini fries
    • Cucumber tomato salad
    • Asparagus salad
    • Steamed broccoli

    If you'd like to serve them with a dip, try mixing 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 leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them in the microwave on 50% power or in a 300°F oven.

    Keep in mind that the pork rind coating will lose its crispness when stored. It helps to place the tenders on paper towels and replace them daily.

    Pork rind chicken tenders served with a dipping sauce.

    Related recipes

    • Keto Parmesan Chicken Tenders
    • Almond Flour Chicken Tenders
    • Grilled Chicken Tenders
    • Gluten-Free Chicken Tenders

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Pork rind chicken tenders.
    4.91 from 222 votes
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    Pork Rind Chicken Tenders

    Crushed pork rinds make a wonderfully flavorful and crunchy coating for chicken tenders.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 337kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 2 oz plain pork rinds
    • 1 ½ lb. chicken tenders (about 12 pieces)
    • 3 tablespoons Dijon mustard
    • 1 teaspoon garlic powder
    • ½ teaspoon cayenne pepper
    • ¼ cup olive oil*

    INSTRUCTIONS

    • Place the pork rinds in a large Ziploc 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, as shown in the video below. Brush them all over with the mustard (or mayonnaise) 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 a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes. Add the oil.
    • Add the coated chicken tenders. Reduce the heat to medium. Fry 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. If working in batches, keep the cooked chicken tenders in a pan fitted with a cooling rack in a 200F oven while you cook more batches.

    WATCH THE VIDEO:

    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, as shown in the video. I tried making the same recipe with store-bought pre-crushed pork rinds ("pork panko") and they were not as crispy, especially on the bottom.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 3chicken tenders | Calories: 337kcal | Carbohydrates: 0.1g | Protein: 48g | Fat: 13g | Saturated Fat: 3g | Sodium: 588mg
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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