Ingredients

Chicken

• 4–6 skin-on chicken thighs or drumsticks
• 2 tsp kosher salt

Mayonnaise Coating

Mayonnaise tends to work better than an egg coating.

• 1/2 cup mayonnaise
• 1 tbs yellow mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Crust

• 2 cups coarsely crushed pork rinds
• 1 cup freshly grated sharp cheddar
• 1 tsp kosher salt (optional, depending on pork rinds)
• 1 tsp black pepper

Method

1. Salt the chicken and refrigerate uncovered overnight.

2. Combine the mayonnaise, mustard, garlic powder, smoked paprika, and black pepper.

3. Crush the pork rinds into irregular pieces by putting them into a plastic bag and using something heavy to smash them. Avoid reducing them to a fine powder. Mix with the grated cheddar.

4. Coat the chicken lightly with the mayonnaise mixture and set aside for 10-60 minutes.

5. Press the pork rind mixture firmly onto the chicken.

6. Allow the coated chicken to rest 10–15 minutes.

7. Air fry at 360°F (182°C) until the crust is browned and the thickest part of the chicken reaches 175–185°F (79–85°C).

8. Rest 5 minutes before serving.