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Air Fryer Keto Chicken Strips (Pork Rind and Parmesan Crust)

Chicken strips double-dredged in a fine pork rind and Parmesan crust and air fried at high heat for a pub-style crunch in under 15 minutes.
Print Recipe
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken tenders or breasts cut into strips under 1 inch thick
  • 2 cups pork rinds crushed very fine
  • 3/4 cup finely grated Parmesan
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer
  • Paper towels

Method
 

  1. Pulse or crush the pork rinds to a fine crumb and combine with the Parmesan, garlic powder, paprika, onion powder, pepper, and salt.
  2. Pat the chicken dry. Dip each strip in egg, shake off excess, and press into the crumb mix. Dip a second time for full coverage.
  3. Preheat the air fryer to 400°F (200°C). Lightly spray the basket.
  4. Arrange in a single layer, mist the tops, and cook 10 to 12 minutes, flipping and spraying at 6, to 165°F and golden.
  5. Rest 2 to 3 minutes so the crust sets.

Notes

Fine crumbs only: large shards fall off and scorch.
Go light on salt — the Parmesan and rinds carry plenty.
Keep strips under an inch thick so they cook through before the crust over-browns.