- 1 pack of chicken tenders
- 1 bag of EPIC Pink Himalayan & Sea Salt Baked Pork Rinds
- 2 eggs
- Black Pepper, to taste, if needed
- Garlic Powder, to taste, optional
Preheat the oven or air fryer to 380
Pat your chicken to dry it
Add pork rinds to food processor and pulse until a breadcrumb consistency
Whisk your eggs in a bowl and set aside
Add crumbs to a separate bowl
Dip 1 tender at a time into the egg mixture than the crumb mixture and press down until the chicken tender is fully coated.
Place on greased baking sheet and place in oven for 10-15 minutes, turning chicken over half way through.