Pork Rind Crusted Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ full breast (both fillets) or 435g

• Pork skins

  Snacks, plain

  2 oz or 57g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Salt

  Table

  1 tsp or 6g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Place the pork rinds in a large ziplock bag. Seal, removing as much air as possible. Use a meat pounder to crush the pork rinds into crumbs, similar to Panko. Place in a shallow bowl.
2. Brush the chicken tenders with the mustard and sprinkle with kosher salt, garlic powder, and cayenne.
3. Dip each chicken tender into the crushed pork rinds, pressing on both sides to help the crumbs adhere.
4. Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes. Brush with olive oil.
5. Add the coated chicken tenders. Fry until golden-brown, about 3 minutes on each side, working in batches if necessary.

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