Air Fryer Chicken with KC BBQ Pork Rind Breading
May 7, 2020
- Yields: 4 Servings
1In 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.
2Preheat 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.
3In 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.
Prep Time: 25 Minutes plus Marinating
Yield: 4 Servings
Approximate nutritional values per serving (8 ounces chicken): 544 Calories, 32g Fat (11g Saturated), 210mg Cholesterol, 1011mg Sodium, 13g Carbohydrates, 1g Fiber, 8g Sugars, 46g Protein
To cook chicken in the oven, line a rimmed baking pan with aluminum foil and spray with cooking spray. Place the breaded chicken on the prepared pan and roast in a 400°F oven for 35 minutes or until an instant-read thermometer inserted into the chicken without touching bone reaches 160°F, turning once halfway through cooking. Let the chicken stand 5 minutes to allow juices to redistribute.
Try serving chicken drizzled with Rub Some Chicken Buffalo Sauce and/or blue cheese dressing.