Pork Rind Crusted Chicken Tenders with Maple Mustard Sauce
I usually use a seasoned flour blend to make chicken tenders, but I’ve heard of others using pork rinds instead. I decided to give this a go in my air fryer, and it makes for a super easy meal to prep, and I paired it with my super easy maple mustard sauce. This recipe is whole30 and paleo and tastes amazing.
Ingredients
- 3 lb3 lb3 lb Chicken Tenders
- 5 oz5 oz5 oz Pork Rinds, (2 bags)
- 111 Egg
- pinch pinch pinch Salt
- .25 cup.25 cup.25 cup Yellow Mustard
- .25 cup.25 cup.25 cup Pure Maple Syrup
- pinch pinch pinch Salt
![](https://foodsocial.io/wp-content/uploads/2024/01/uswm-chicken-tenders.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Open a corner of the pork rinds bag and squeeze to crumble to pork rinds. You can crumble them in a food processor if you wish.
- Preheat air fryer to 400F.
- In a bowl whisk an egg with a pinch of salt. In another bowl place crumbled pork rinds. Have a tray available for breaded tenders.
- Having the assembly line makes things go faster.
- Have an egg hand and a pork rinds hand. First dip tender in the egg mixture then let drip and roll in pork rinds.
- Once done, place in the air fryer and cool for a total of 12 minutes (flip the tenders after 6 minutes. This will require you to work in batches.
- Combine mustard, maple syrup and a pinch of salt in a bowl and mix until combined.
- Taste the sauce and add a little of each ingredient until you get the taste you want.
- The tenders can also be done in your oven. Same temperature on convection bake. Cook until golden and cooked on the inside.
Add a Note
My Notes:
About This Recipe
Appetizers Coconut Free Dairy Free FODMAP Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Whole30Never Miss a Bite
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