Baked Chicken Fingers - Two Ways

There are two versions below...one is just with mayonnaise and the other adds flour and egg to the mayonnaise for a thicker coating. They are both DELICIOUS! (Note, if preparing both versions, I put a toothpick in the non flour version so I know which ones are mine!)

Ingredients

1 lb chicken tenderloins , cut in half lengthways into strips (or breasts but, they aren't near a tender)1 lb chicken tenderloins , cut in half lengthways into strips (or breasts but, they aren't near a tender)
2 1/4 cups pork rind crumbs (better than panko as they have even texture)2 ¼ cups pork rind crumbs (better than panko as they have even texture)
Olive oil sprayOlive oil spray
 

VERSION ONEVERSION ONE

Mayonnaise for coating with S&P for flavor (optional, add garlic and onion powder)Mayonnaise for coating with S&P for flavor (optional, add garlic and onion powder)
 

VERSION TWO 

Dipping mayo sauceDipping mayo sauce
2 large eggs2 large eggs
3 tbsp flour , plain / all-purpose3 tbsp flour , plain / all-purpose
2 tbsp mayonnaise or 1 tbsp extra virgin olive oil2 tbsp mayonnaise or 1 tbsp extra virgin olive oil
Pinch of saltPinch of salt

Steps

Coat chicken tenders in mayo or dipping mayo sauce and then coat in pork rind crumbsCoat chicken tenders in mayo or dipping mayo and then pork rind crumbs
Spray generously with olive oil spray, bake 15 to 20 minutes on baking sheet with a rack in the oven or in an air fryer at 400FSpray generously, bake 15 to 20 minutes on rack or in an air fryer at 400F
I like mine with a honey mustard sauce and Mark likes his with Stubb's spicy bbq sauce.