What You’ll Need
- Boneless chicken breast. Cut it into bite-size pieces of similar thickness so they finish cooking at about the same time.
- Eggs. Beat two large eggs in a shallow bowl. Let the excess drip off each piece before adding the coating.
- Pork rinds. Crush them until they resemble fine breadcrumbs, then measure 2 cups. Press the crumbs gently onto the chicken so they stay in place when you flip the nuggets.
How to Get a Crisp Pork Rind Coating
Pat the chicken dry before dipping it in the egg. Coat each piece on all sides, then leave a little space between the nuggets in the air fryer basket so hot air can circulate. Cook in batches if needed.
Air-fry at 400°F (about 205°C) for 10 to 12 minutes, flipping halfway through. The coating should be golden, and the center of the largest pieces should reach 165°F (74°C). Serve immediately while the coating is crisp.
Low Carb 3-Ingredient Pork Rind Chicken Nuggets Recipe Card
Air-fried chicken breast nuggets with a crisp pork rind coating.
- Prep time — About 15 minutes
- Cook time — 10 to 12 minutes per batch
- Servings — 4
Ingredients
- 1½ pounds boneless chicken breast, cut into bite-size pieces
- 2 large eggs, beaten
- 2 cups finely crushed pork rinds
Instructions
- Preheat the air fryer to 400°F (about 205°C). Pat the chicken pieces dry with paper towels.
- Put the beaten eggs in one shallow bowl and the crushed pork rinds in another.
- Dip each piece of chicken into the egg and let the excess drip off. Roll it in the pork rind crumbs, pressing gently to coat all sides.
- Arrange the nuggets in a single layer in the air fryer basket, leaving space between them. Work in batches if needed.
- Air-fry for 10 to 12 minutes, flipping halfway through, until the coating is golden and an instant-read thermometer inserted into the center of the largest nuggets reads 165°F (74°C). Cook a little longer if needed.
- Serve hot with your favorite dipping sauce, if desired.