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.
Pork Rind-Crusted Chicken Fingers






This pork rind-crusted chicken fingers recipe is a great twist on a traditional chicken finger. It’s keto-friendly too.
Ingredients
- 4 chicken breast tenderloins
- 1 cup crushed pork rinds
- 1 egg
- 3/4 cup all-purpose flour
Instructions
- 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.
Notes
If you want to skip crushing the pork rinds, you can actually purchase pork rind crumbs online and use those.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 221Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 92mgSodium 197mgCarbohydrates 18gFiber 1gSugar 0gProtein 23g
Did you make this Pork Rind-Crusted Chicken Fingers recipe? Let us know what you thought in the comments.
heather c
Tuesday 13th of June 2017
I'd serve these with my go-to low-carb side dish: mashed cauliflower. Yum!
Jerry Marquardt
Tuesday 13th of June 2017
I like them with a side of corn and mashed potatoes and gravy.
Darlene Carbajal
Tuesday 13th of June 2017
I would love to have the pork rinds with mac&cheese and mashed potatoes!
Sand
Tuesday 13th of June 2017
I would make potato salad or pasta salad!
christopher h
Tuesday 13th of June 2017
mashed cauliflower