Crushed pork rinds make a crunchy coating for chicken tenders.
INGREDIENTS
50gm plain pork rinds
1kg chicken tenders (about 12 pieces)
3 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 cup olive oil
INSTRUCTIONS
Place the pork rinds in a large Ziploc bag. Seal the bag, removing as much air as possible. Use a meat pounder to crush the pork rinds into crumbs. Place the crumbs in a shallow bowl.
Pound the chicken tenders 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 a 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, 3-4 minutes on each side.
Enjoy the food !
Nutrition Facts
Amount Per Serving : 3 chicken tenders
Calories: 337
Fat: 13g
Sodium: 588mg
Carbohydrates: 0.1g
Protein: 48g
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