Time to prepare: 20 mins to prep
Time to cook: 10 mins to cook
Time to cook: 10 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0g
Glucose: 0g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.1g
Fats
Saturated: 3g
Monounsaturated:5.8g
Polyunsaturated: 1.2g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 0.3g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 0.6g 3%
Net Carbs: 1
Sodium: 830.7mg 35%
Potassium: 326.6
Cholesterol: 84.6
Nutritional Values (g)
Calories: 256 Fat: 14g
Protein: 28g Carbs: 1g
Protein: 28g Carbs: 1g
Recipe Instructions
Ingredients
Regular Pork Rinds (Utz)
2 oz / 56.7 grams
2 oz / 56.7 grams
Chicken breast (Broilers or fryers, meat only, raw)
1 1/2 breast, bone and skin removed / 354 grams
1 1/2 breast, bone and skin removed / 354 grams
Mustard (Prepared, yellow)
3 tbsp / 45 grams
3 tbsp / 45 grams
Salt (Table)
3/4 tsp / 4.5 grams
3/4 tsp / 4.5 grams
Garlic powder (Spices)
1 tsp / 3.1 grams
1 tsp / 3.1 grams
Cayenne pepper (Spices, red or cayenne)
1/2 tsp / 0.90 grams
1/2 tsp / 0.90 grams
Olive oil (Salad or cooking)
2 tbsp / 27 grams
2 tbsp / 27 grams
Instructions
Step 1
Place the pork rinds in a large ziploc 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.
Step 2
Brush the chicken tenders with the mustard and sprinkle with kosher salt, garlic powder and cayenne.
Step 3
Dip each chicken tender into the crushed pork rinds, pressing on both sides to help the crumbs adhere.
Step 4
Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes. Coat with olive oil.
Step 5
Add the coated chicken tenders. Fry until golden-brown, about 3 minutes on each side, working in batches if necessary.
Step 6
Enjoy!