Chicken Tenders with Pork Rinds

Ingredients

• 15 g (½ cup)pork rinds, blitzed
• 50 g (½ cup)Parmesan cheese
• 120 ml (½ cup)mayonnaise
• 10 ml (2 teaspoons)Italian seasoning, or another seasoning
• 3chicken tenders, or chicken breasts (approximately 3 tenders per breast)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Cut the chicken

   Cut the chicken tenders or breasts into strips.

3. 3

   Blitz the rinds

   Put the pork rinds in a food processor and blitz until they resemble breadcrumbs.

4. 4

   Prepare the coating

   Mix the Parmesan, Italian seasoning and pork rinds in a shallow bowl. Put the mayonnaise in a second bowl.

5. 5

   Coat with mayonnaise

   Dredge the chicken strips in the mayonnaise until they are completely coated.

6. 6

   Add the crumb coating

   Transfer each strip to the pork rind mixture and coat it thoroughly. Arrange the coated chicken in an oven-safe casserole dish.

7. 7

   Bake until cooked

   Bake for 22–25 minutes, until golden brown and the chicken reaches an internal temperature of 74°C (165°F).

What are chicken tenders with pork rinds?

Chicken tenders are strips of chicken cooked as a simple main or snack. This American-style version replaces a conventional breadcrumb coating with crushed pork rinds and Parmesan.

The method keeps the ingredient list short: mayonnaise coats the chicken, while the seasoned crumb mixture forms the outside as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 24g protein, 1g carbs, 27g fat.

The chicken provides most of the protein, while the pork rinds and Parmesan contribute fat and some protein. Mayonnaise is also a substantial source of fat; add a generous portion of vegetables to balance the plate.

Why the coating works

Pork rinds: blitz them until they look like fine breadcrumbs so they adhere evenly to the chicken. Large pieces can leave gaps in the coating.

Parmesan: combine it with the rinds and seasoning before coating the chicken, so each strip picks up a balanced layer.

Coating the chicken

Mayonnaise: cover the strips completely before moving them to the crumb mixture. This helps the coating stick across the surface.

Shallow bowls: make it easier to turn and coat each strip without crushing the crumb mixture.

Checking doneness

Colour: look for a golden-brown coating, but do not rely on colour alone to judge whether the chicken is done.

Temperature: check the thickest part of a strip with a food thermometer; the recipe calls for 74°C (165°F).

Timing and texture

Bake the chicken for 22–25 minutes at 177°C (350°F). The exact time can vary with the thickness of the strips, so check their internal temperature near the end of the cooking time.

A finely blitzed coating gives a more even finish. Keep the strips arranged in the casserole dish rather than piling them up.

What to serve alongside

A crisp green salad or steamed vegetables bring freshness alongside the savoury coating. For a more filling plate, serve the tenders with potatoes or another simple carbohydrate.

A dip can be served on the side, so the baked coating stays crisp until you are ready to eat.

Recipe notes & tips

• Blitz the pork rinds to a fine, even crumb before coating the chicken.
• Use separate shallow bowls for the mayonnaise and crumb mixture.
• Coat every side of each strip so the crumb mixture can adhere all over.
• Arrange the strips in the casserole dish without piling them up.
• Check the thickest strip with a food thermometer before serving.

Variations

• Change the seasoning: use another seasoning blend in place of the Italian seasoning.
• Use chicken breasts: cut them into strips of similar thickness to tenders.
• Add garlic: mix garlic powder into the pork rind and Parmesan coating.
• Add paprika: stir it into the crumb mixture for a warmer, savoury flavour.
• Serve with a dip: offer a favourite dipping sauce on the side.

Common mistakes to avoid

• Large pork rind pieces: blitz them further so the coating is more even.
• Patchy mayonnaise coating: cover the whole strip before dipping it into the crumbs.
• Bare spots: press the crumb mixture onto each side of the chicken before arranging it in the dish.
• Crowded strips: arrange them without piling them up so they can bake evenly.
• Judging by colour alone: check that the thickest part reaches 74°C (165°F).

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven until hot throughout; this helps the coating regain some crispness.

Frequently asked questions