Air Fryer Pork Rind Fried Chicken

Egg Bites

Servings: 4

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Total Time: 45 minutes

Ingredients

• 2 egg whites

• 1 lb boneless, skinless chicken breasts or thighs

• 5 oz plain pork rinds, crushed to a panko like consistency should make about 2 C

• 1 ½ tsp onion powder

• 1 ½ tsp garlic powder

• 1 tsp ground black pepper

• 1 tsp paprika, smoked or sweet

• 1/2 tsp ground red pepper

• 1/2 C parmesan cheese (optional)

Instructions:

Preheat air fryer to 375F/190C.

1. Crush the pork rinds to a panko like consistency

2. Add all of the spices to the crushed pork rinds. Mix well.

3. Beat the egg whites.

4. Dip the chicken pieces in the egg whites or coat the chicken pieces with mayonnaise, then roll in the pork rind mix. Press the mix into the chicken and let sit in the refrigerator for 5-10 mins. This will help the rinds stick to the chickens during the cooking process.

5. Preheat air fryer to 375F/190C.

6. Cook for 11 or 12 minutes then flip. cook an additional 10-12 minutes. Remove from fryer.

Cooking Tip:

• To ensure adhesion: Using mayonnaise to coat the chicken instead of egg helps the coating stick better. 1 T heavy cream mixed into the egg whites will also help stick the pork rinds to the chicken.

• For crispiness: Do not overcrowd the air fryer basket; cook in batches.

• Spray: Lightly spritz with oil if the pork rinds look dry, though it's not strictly necessary due to the fat in the rinds.

• Refrigerating the chicken for 5-10 minutes after coating helps to keep the pork rinds from becoming soggy and helps with crispiness.

• Salt is optional since the pork rinds are usually salty enough especially when using brine chicken.

• To lower fat:
  Use chicken breast + reduce pork rinds slightly, skip parmesan.

• For extra crunch, same carbs:
  Add a little crushed flaxseed or almond flour.

• To add a flavor twist:
  Add dried thyme, oregano, or a pinch of mustard powder for a “savory herb crust”.