These Pork Rind Crusted Chicken Tenders are oven baked and SO crispy & delicious! I'm not a big pork rinds person, but they worked fantastic in this recipe!!! Who would have thought?!?!
The chicken tenders are coated in a mixture of pork rinds and panko bread crumbs. That combination worked great! I baked the tenders on a foil-lined baking sheet and lightly sprayed them with cooking spray. They were delicious! The coating stayed on, and the chicken was perfect!!
We dipped the chicken tenders in my favorite Zippy Pineapple Dip (recipe here - http://www.plainchicken.com/2014/12/zippy-pineapple-dip.html). We had some leftover chicken and chopped them up the next day in a salad for a quick and delicious lunch!
You can coat the chicken and freeze them for later. Just thaw them in the refrigerator for a few hours before baking.
Pork Rind Crusted Chicken Tenders
- 2 lb chicken tenders
- 1 (3-3/4 oz) bag pork rinds, finely crushed
- 1/2 cup panko bread crumbs
- 1 tsp cajun/creole seasoning or seasoned salt
- 1/4 tsp black pepper
- 2 eggs, lightly beaten
- 2 Tbsp mayonnaise
- 2 Tbsp water
- 1/4 cup flour
- cooking spray
Preheat oven to 400º F. Line a baking sheet with non-stick foil. Set aside.
Combine pork rind crumbs, panko bread crumbs, cajun seasoning and pepper in a shallow dish.
Whisk together eggs, mayonnaise and water. Pour into a separate shallow dish.
Place flour in another shallow dish.
Dip chicken tenders into flour. Shake off excess. Dip into egg mixture and then coat in pork rind mixture. Place on prepared pan. Lightly spray chicken with cooking spray.
Bake for 20 to 25 minutes.