Air Fryer Chicken with KC BBQ Pork Rind Breading
BBQ Spot
24 hours
45 minutes
544
Essential Tools
Large bowls
Measuring cups
Measuring spoons
Spoons
Plastic wrap
Air fryer
Rimmed baking pan
Aluminum foil
Tongs
Brush
Instant-read thermometer
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and/or legs
- ¼ cup heavy cream
- 3 tablespoons apple cider vinegar
- 2 tablespoons KC Butt Spice
- 1 cup crushed pork rinds (about 2 ounces)
- ½ cup chickpea flour
- ½ teaspoon dried thyme
- ½ teaspoon fresh ground black pepper
- Canola oil
Directions
- In a large bowl, toss the chicken, cream, vinegar and 1 tablespoon KC Butt Spice. Cover with plastic wrap and refrigerate for at least 4 or up to 24 hours.
- Preheat the air fryer to 375°F for 5 minutes; line a rimmed baking pan with aluminum foil. In a large bowl, stir the crushed pork rinds, chickpea flour, thyme, pepper and remaining 1 tablespoon KC Butt Spice. Add the chicken pieces, one at a time, to the pork rind mixture to coat and place on prepared pan.
- In batches, if necessary, brush the air fryer basket with oil and add the chicken in a single layer; air fry 20 minutes or until a thermometer inserted into the chicken without touching bone reaches 160°F (internal temperature will rise 5° to 10°F upon standing). Let the chicken stand 5 minutes to allow juices to redistribute.
