4 Servings 10 min Cook
4 Oz Regular Pork Rinds
3 Breast, bone and skin removed Chicken Breast
3 Tbsp Mustard
3/4 Tsp Salt
1 Tsp Garlic Powder
1/2 Tsp Cayenne Pepper
2 Tbsp Olive Oil
Place the pork rinds in a large ziplock 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.