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Southern-Style Pork Rind Air Fryer Keto Chicken

Boneless chicken given a quick cream-and-vinegar 'buttermilk' soak, then a seasoned crushed pork rind crust, air fried Southern-style with no flour.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs or tenders
  • 1 large egg
  • 2 tbsp heavy cream
  • 1 tsp apple cider vinegar
  • 4 oz pork rinds about 4 cups, crushed fine
  • 2 tbsp grated Parmesan optional
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne optional
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer

Method
 

  1. Whisk the egg, cream, and vinegar. Add the chicken and let it sit 15 minutes.
  2. Combine the crushed pork rinds, Parmesan, and seasonings. Lift each piece from the soak, let it drip, and press into the crumbs.
  3. Preheat the air fryer to 375°F (190°C) for 3 to 5 minutes. Lightly spray the basket.
  4. Arrange in a single layer, mist the tops, and cook 10 to 14 minutes, flipping and spraying halfway, to 165°F and deep golden.

Notes

Crush the rinds fine — panko-size. Big shards fall off and burn.
Pork rinds and Parmesan bring salt: go light on added salt.
Serve with Alabama white sauce (mayo, vinegar, horseradish, pepper) or spicy ranch.