Pork Rind Chicken Tenders

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

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 337kcal

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.

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.