- 2 oz pork rinds
- 1½ lb. chicken tenders (about 12 pieces)
- 3 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
- Place the pork rinds in a large ziploc bag. Seal, removing as much air as possible. Use a meat pounder to crush the pork rinds into crumbs, similar to Panko. Place in a shallow bowl.
- Brush the chicken tenders with the mustard and sprinkle with kosher salt, garlic powder and cayenne.
- Dip each chicken tender into 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. Brush with olive oil.
- Add the coated chicken tenders. Fry until golden-brown, about 3 minutes on each side, working in batches if necessary.*
*If working in batches, keep the cooked chicken tenders on a cooling rack in a 200 degree F oven, while you cook more batches.
Serving size: 3 chicken tenders; Calories: 337; Fat: 13g; Saturated fat: 3g;Carbohydrates: 0g; Sugar: 0g; Sodium: 868mg; Fiber: 0g; Protein: 48g