Post by Loupy on Jun 18, 2016 0:33:00 GMT -7
Pork Rind Crusted Chicken Tenders
From: Vered @ healthyrecipesblogs.com/
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for?
Prep and Cooling time: 20 min
Cook time: 10 min
Total time: 30 min
Makes: 4 servings
Ingredients
2 oz pork rinds
1½ lb. chicken tenders (about 12 pieces)
3 tablespoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 tablespoons olive oil
Instructions
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.
Brush the chicken tenders with the mustard and sprinkle with kosher salt, garlic powder and cayenne.
Dip each chicken tender into the crushed pork rinds, pressing on both sides to help the crumbs adhere.
Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes.
Brush with olive oil.
Add the coated chicken tenders.
Fry until golden-brown, about 3 minutes on each side, working in batches if necessary.*
Notes
*If working in batches, keep the cooked chicken tenders on a cooling rack in a 200 degree F oven, while you cook more batches.
Nutritional Information
Serving size: 3 chicken tenders;
Calories: 337
Fat: 13g
Saturated fat: 3g
Carbohydrates: 0g
Sodium: 868mg
Protein: 48g
From: Vered @ healthyrecipesblogs.com/
Recently I saw a recipe that used crushed pork rinds to coat baked chicken, and I became intrigued – why not use those to coat chicken tenders? Indeed, we loved the result. Unlike breadcrumbs, the pork rinds themselves are very flavorful, so I find that pork rind crusted chicken tenders, while not as crisp as breadcrumb coated tenders, are even more delicious. My teenage testers loved them too – what more can you ask for?
Prep and Cooling time: 20 min
Cook time: 10 min
Total time: 30 min
Makes: 4 servings
Ingredients
2 oz pork rinds
1½ lb. chicken tenders (about 12 pieces)
3 tablespoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 tablespoons olive oil
Instructions
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.
Brush the chicken tenders with the mustard and sprinkle with kosher salt, garlic powder and cayenne.
Dip each chicken tender into the crushed pork rinds, pressing on both sides to help the crumbs adhere.
Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium-high heat, about 2 minutes.
Brush with olive oil.
Add the coated chicken tenders.
Fry until golden-brown, about 3 minutes on each side, working in batches if necessary.*
Notes
*If working in batches, keep the cooked chicken tenders on a cooling rack in a 200 degree F oven, while you cook more batches.
Nutritional Information
Serving size: 3 chicken tenders;
Calories: 337
Fat: 13g
Saturated fat: 3g
Carbohydrates: 0g
Sodium: 868mg
Protein: 48g
