This pork rind-crusted chicken fingers recipe is a great twist on a traditional chicken finger. It’s keto-friendly too.

If you have chicken leftover after this recipe, you might want to try some of our other chicken recipes.

I like chicken. I also really like that you can make it in so many different ways that it always feels like a different meal. Plus, you can do some crazy things with chicken, like crust it in pork rinds.

Yes, that’s exactly what I did for dinner recently, using pork rinds instead of breadcrumbs.

Oh my gosh. It was actually better than I could have ever expected. And super easy too. I used Pineapple Ancho Chile pork rinds and served the chicken fingers with mango salsa. But you could use any flavor of pork rinds.

This isn’t our only chicken recipe on Drugstore Divas. If you’re looking for more, check out our list of Budget-Friendly Chicken Recipes.

Pork Rind-Crusted Chicken Fingers Recipe

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Pork Rind-Crusted Chicken Fingers Ingredients:

• 4 chicken breast tenderloins
• 1 cup crushed pork rinds
• 1 egg
• 3/4 cup all-purpose flour

How To Make Pork Rind-Crusted Chicken Fingers:

Pre-heat the oven to 350 F.

Crush the pork rinds in a bowl until you form a powder with a Panko-like consistency.

In a separate bowl, whisk an egg.

Add the flour to a third bowl.

Cut the chicken breast tenderloins in half. Dip a piece in the flour, then the egg, then the pork rind crumbles, and place it on a foil-lined cookie sheet.

Repeat with all the pieces of chicken.

Bake the chicken fingers for about 30 minutes until the chicken is cooked through and reaches 165 F.

Serve with mango salsa.

Did you make this Pork Rind-Crusted Chicken Fingers recipe? Let us know what you thought in the comments.