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Air Fryer Keto Popcorn Chicken (Pork Rind Crust)

Bite-size chicken thigh pieces marinated in an egg-and-mayo mix, coated in spiced pork rind crumbs, and air fried in batches for a snackable, zero-breadcrumb crunch.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large egg
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce optional
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
For the crust
  • 4 oz pork rinds crushed or pulsed fine
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder or cayenne
To serve
  • avocado oil spray
  • lemon wedges or grated Parmesan optional

Equipment

  • Air fryer
  • Mixing bowl
  • Shallow dish
  • Meat thermometer

Method
 

  1. Toss the chicken pieces with the egg, mayo, Dijon, hot sauce, salt, and pepper. Let sit 10 minutes.
  2. Combine the crushed pork rinds and spices. Press each piece into the crumbs.
  3. Preheat the air fryer to 400°F (205°C). Spray the basket.
  4. Cook in a single layer, misting the tops, 8 to 10 minutes, flipping at 5, until golden and 165°F. Work in batches.

Notes

Thighs over breast: small pieces of breast dry out fast; thighs stay juicy.
Batch it: a crowded basket steams the crumb soft.
Buffalo finish: toss hot pieces in melted butter and hot sauce, serve with ranch.