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Low Carb Chicken Strips with Honey Mustard
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Baked Pork Rind Crusted Chicken Strips

These crispy pork rind crusted chicken strips are simple to make, and are almost 0g net carb each! Baking them in the oven saves time, clean up, and oil so you can whip these up any day of the week! Served with a 1.5g net carb honey mustard dipping sauce.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Dinner, Snack
Cuisine: American, Canadian
Servings: 5 servings
Calories: 650kcal


  • Knife and Cutting Board
  • Baking sheet
  • Rolling Pin
  • Basting Brush (Optional)


Pork Rind Crusted Chicken Strips

  • 5 large chicken breast cut into strips/fingers/nuggets
  • 5 oz pork rinds crushed
  • ¼ cup parmesan cheese
  • ½ cup mayonnaise
  • ¼ teaspoon cayenne pepper powder
  • ½ teaspoon garlic powder
  • salt & pepper

Low Carb Honey Mustard Dipping Sauce

  • ½ cup mayonnaise
  • 3 tablespoons mustard
  • 1 tablespoon honey
  • salt & pepper


Low Carb Pork Rind Crusted Chicken Strips

  • Pat the chicken breasts dry and use a sharp knife to remove the chicken tender attached to the underside of the breast. Next slice the chicken breast lengthwise into roughly even sized strips. Larger pieces may need to be broken down further. Set chicken pieces aside for coating.
  • To Prepare the coating, add pork rinds to a freezer bag and crush with a rolling pin until they are fine like bread crumbs. Initially crushing them with your hands will make it easer to pass over them with the rolling pin. Empty crushed pork rind coating onto a plate
  • Add dry grated parmesan cheese, and combine well. Season to taste with salt and pepper.
  • In a bowl combine mayonnaise with cayenne pepper, garlic powder, or any other seasonings you desire. Use a basting brush, a spoon, or you hands to lightly coat each piece of chicken.
  • Press each side of the mayo coated chicken into the crushed pork rind and parmesan cheese mixture, making sure each side has a light yet even coating. Shake loose any extra coating and place on a parchment lined baking sheet. Repeat for each piece of chicken.
  • Bake at 350°F [180°C] for approximately 20 minutes or until cooked through. The chicken will feel more firm than before and should be white all the way through with only clear liquid running from it.
  • Serve with low carb honey mustard dipping sauce.

Low Carb Honey Mustard Dipping Sauce

  • In a bowl, combine mayonnaise, mustard, and honey. Season to taste and serve.


Honey Mustard Nutrition: 
Per 1 Tablespoon | 70 cals | 7g Fat | 1.5g Net Carbs | 0g protein
Honey mustard recipe is enough for 5-6 servings of chicken strips, about 30-35 pieces total. 
Pork Rind Coating: Pork rinds purchased in a bag can be crushed right in the bag, just make an air hole first to release the pressure.
Seasoning the mayo before coating the chicken is a great way to add whatever flavour you like to the chicken.
These baked pork rind crusted chicken strips have almost 0g of net carbs and are so crispy and delicious with this 1.5g net carb honey mustard dipping sauce! Click To Tweet


Serving: 6- strips | Calories: 650kcal | Carbohydrates: 0.8g | Protein: 75g | Fat: 34g | Sodium: 800mg | Potassium: 800mg | Sugar: 0.11g | Iron: 1.1mg | Net Carbs: 0.8g