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. ⠀
Pork Rind Crusted Chicken Tenders with Maple Mustard Sauce
- Measuring spoons
- Mixing bowl
- Air Fryer
- 3 pounds chicken tenders⠀
- 2 bags of pork rinds⠀
- 1 egg⠀
- A pinch of salt⠀
- ¼ cup mustard⠀
- ¼ cup maple syrup⠀
- pinch of salt
- 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.