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Keto Air Fryer Fried Chicken (Coconut and Pork Rind Crust)

A double crust of crushed pork rinds and unsweetened shredded coconut, bound with a mayo-egg mix, that fries up shatter-crisp in the air fryer.
Print Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the binder
  • 2 eggs beaten
  • 1 tbsp mayonnaise
  • hot sauce a splash
  • kosher salt a pinch
For the crust
  • 1 cup pork rinds crushed to panko-size
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • cayenne optional
For the chicken
  • 2 lb chicken thighs or drumsticks bone-in, or breast cutlets
  • avocado oil spray

Equipment

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

Method
 

  1. Whisk the binder. Combine the crust ingredients in a shallow dish.
  2. Pat the chicken dry. Dip each piece in the binder, then press firmly into the crust.
  3. Preheat the air fryer to 380°F (193°C) for 5 minutes. Lightly oil the basket.
  4. Cook 12 minutes, flip and mist with oil, then 8 to 14 minutes more, to 165°F inside. Bone-in pieces run 22 to 26 minutes total; boneless thighs 16 to 20; cutlets 10 to 14.

Notes

Unsweetened shredded coconut, not coconut flour — flour behaves completely differently here.
Mayo in the binder beats plain egg for cling and flavour.
Watch the coconut: it browns fast, so mist rather than drench and pull thin pieces early.