Made by Phil

Follow him on:

These Crunchy Buffalo Chicken Tenders bring together crispy pork-rind breading and buttery buffalo sauce for a spicy, protein-rich meal without traditional breadcrumbs. Bake them in the oven or use the air fryer option for an easy low-carb dinner, snack, or meal-prep option.

Ingredients:

0.5x

1x

2x

4x

 

•   1 lb boneless, skinless chicken tenders
•   2 large eggs
•   1 cup crushed pork rinds
•   0.5 cup grated Parmesan cheese
•   1 tsp garlic powder
•   1 tsp paprika
•   salt and black pepper to taste
•   0.5 cup buffalo wing sauce
•   2 tbsp unsalted butter

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the Oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Breading: In a shallow bowl, combine the CRUSHED PORK RINDS, PARMESAN CHEESE, GARLIC POWDER, PAPRIKA, SALT, and BLACK PEPPER.
3. Prepare the Egg Wash: Beat the EGGS in a separate shallow bowl.
4. Coat the Chicken: Dip each CHICKEN TENDER into the egg wash, allowing the excess to drip off. Coat it in the pork-rind mixture, gently pressing the coating onto the chicken.
5. Bake: Arrange the coated tenders on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and the chicken reaches a safe internal temperature of 165°F.
6. Make the Buffalo Sauce: Melt the BUTTER in a small saucepan over low heat. Stir in the BUFFALO WING SAUCE until combined.
7. Coat the Tenders: Transfer the cooked chicken tenders to a large bowl. Pour the buffalo sauce over them and gently toss until evenly coated.
8. Serve: Serve immediately with your favorite low-carb dipping sauce, such as ranch or blue cheese dressing.