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Air Fryer Keto Chicken Cutlets (No Breadcrumbs)

Thin chicken cutlets dredged in a pork rind, almond flour, and Parmesan coating and air fried at high heat for a shatter-crisp, low-carb crust.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken cutlets pounded to 1/4 inch
  • 1 cup pork rinds crushed fine
  • 1/2 cup almond flour
  • 1/3 cup grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2-1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 2 tbsp heavy cream or water
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat mallet
  • Meat thermometer

Method
 

  1. Pat the cutlets dry and season lightly with salt and pepper. Pound to 1/4 inch if thick.
  2. Combine the pork rinds, almond flour, Parmesan, and spices in a shallow dish. Beat the eggs with the cream in another.
  3. Dip each cutlet in egg, let it drip, then press into the coating. Shake off the excess.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket and cutlets.
  5. Cook in a single layer 5 to 7 minutes per side, flipping once, to 165°F and deep golden.
  6. Rest 2 to 3 minutes so the crust sets.

Notes

Thin cutlets crisp best — 1/4 inch cooks fast and stays juicy.
Let the egg drip so the coating doesn't slide around.
Nut-free: go all pork rinds, or use ground sunflower seeds.