Pork Rind Crusted Chicken Tenders with Maple Mustard Sauce (Edit recipe)

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.

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	602
Fat:	9 g
Carbohydrates:	13 g
Protein:	106 g
Cholesterol:	246 g
Sodium:	1269 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by Triangle Traveling Caveman

View original recipe

Serves: 4

Ingredients

3 lb Chicken Tenders
5 oz Pork Rinds, (2 bags)
1 Egg
pinch Salt
.25 cup Yellow Mustard
.25 cup Pure Maple Syrup
pinch Salt

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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.