Elle's Chicken Tendies

 If you want a chicken recipe that’s fast, flexible, and unbelievably crunchy, this one’s for you. These chicken tenders come together in less than 10 minutes, but you’d never guess it by the golden, crispy coating.

The secret? Crushed pork rinds. They give the chicken a savory, airy crunch that panko bread crumbs just can’t quite match. (That said, if you prefer panko or that’s what you have on hand, they’ll still work beautifully—just expect a softer bite.)

Another trick for keeping these tenders juicy is mayonnaise. It might sound surprising, but mayo locks in moisture and helps the coating stick.

A quick note: chicken tenderloins really do make the best version. You can substitute sliced chicken breasts, but they won’t be quite as tender.

The best part is how adaptable this recipe is—switch the seasonings to fit your mood, swap the coating, or serve them with your favorite dipping sauce. However you make them, you’ll be amazed at the crunch.

Elle's Chicken Tendies

Ingredients

1 lb chicken tenderloins, taken out tendon
egg, beaten (or mayonnaise if you prefer or you can combine both)
½ teaspoon salt
¼ teaspoon ground black pepper
seasonings (paprika, garlic, chicken seasoning or italian seasoning are all good options)
2 1/4 cups pork rind crumbs (better than panko as they have even texture)
parsley for garnish, optional

Steps

Coat chicken in egg or mayonnaise
Dip coated chicken in seasoned pork rind crumbs
Put in air fryer and cook at 400F till done (usually about 8 to 12 minutes depending on thickness of the chicken
Test with thermometer
Sprinkle with parsley for garnish