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.
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.