Air Fryer Copycat KFC Chicken

There’s something about that first bite of perfectly seasoned, crunchy fried chicken that stops time — the crackle of the crust, the warm steam, the savory, fatty meat inside. I wanted that exact comfort, but without the breading carbs and the greasy cleanup. Enter my Air Fryer Copycat KFC Chicken recipe: a low-carb, air-fryer method that chases the same nostalgic flavors with a keto-friendly crust made from almond flour + crushed pork rinds. It gives you the crunch, the spice, and the juicy interior — all while keeping the carbs low enough for a keto dinner the whole family will devour.

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Why this recipe is great for keto (and who will love it)

If you’re following keto (or low-carb) and you miss the crunchy, seasoned chicken of your childhood, this recipe is for you. It replaces flour and breadcrumbs with almond flour and pork rinds, so net carbs stay very low while fats and proteins — exactly what you want on keto — remain high. Busy home cooks who want a quick, consistent method will love the air fryer’s hands-off magic. Families, meal-preppers, or anyone craving comfort food without the carb guilt will find this hits the spot.

What makes it special: a two-step soak & coat method that locks in moisture, spices that echo the classic blend (without being a clone), and an air fryer finish that crisps with minimal oil.

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Why You’ll Love This Recipe

• 🍗 Crunchy, golden exterior — no deep-frying required.
• ⚡ Quick and reliable — under an hour from start to finish.
• 🥑 Keto-friendly — low net carbs (~4.2 g net carbs per serving).
• 🔁 Family-pleaser — pairs with simple sides and salads.
• 🧂 Customizable spice profile — make it mild or bold.

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My Personal Experience

I’ll never forget testing this on a rainy Sunday. I wanted that familiar crunch but hated the idea of batter and a vat of oil. After a few tweaks — adding crushed pork rinds for extra crisp, a light egg/cream wash so the coating clings, and a short low-temp pre-cook in the air fryer before a final crisp — the results were shockingly close to the comfort-food standard I remembered. My partner’s “this is better than takeout” moment confirmed it: texture and flavor matter more than ritual. The air fryer makes it approachable and repeatable.

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Required Equipment

Air Fryer

Essential for even, hot airflow that crisps the coating without deep-frying. A basket-style or drawer-style unit both work.

Mixing Bowls

One for the wet wash, one for the dry coating — helps make the assembly line efficient and tidy.

Measuring Cups & Spoons / Kitchen Scale

For consistent results and accurate nutrition calculation.

Shallow Dish or Baking Tray

To hold the coated pieces before they go in the air fryer.

Tongs & Thermometer

Tongs to flip safely; instant-read thermometer to check internal doneness (recommended).

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Ingredients & Substitutions (Serves 4)

For the chicken

• 1.2 kg (1200 g) bone-in, skin-on chicken pieces (8 pieces: mix of thighs & drumsticks)
• 2 large eggs (≈100 g total)
• 2 tbsp heavy cream (≈30 g) — optional; helps richness in the wash
• 2 tbsp olive oil (or avocado oil) to lightly spray / brush

For the coating

• 100 g almond flour (about 1 cup)
• 60 g crushed pork rinds (≈1 cup when crushed)
• 2 tsp baking powder (helps extra crisp)
• 1 tsp kosher salt
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp cayenne (optional for heat)

Why each ingredient matters

• Chicken (skin-on): fat + flavor — the skin crisps and protects the meat.
• Egg + cream wash: helps the dry mix cling and adds richness.
• Almond flour: low-carb base for the crust.
• Crushed pork rinds: mimic breadcrumbs with excellent crunch and zero carbs.
• Baking powder: creates tiny bubbles for a lighter, crisp exterior.
• Spices: deliver that nostalgic savory, garlicky profile.

Substitutions

• Almond flour → ground sunflower seeds (nut-free) — watch color change and slightly stronger flavor.
• Pork rinds → extra almond flour + a few tablespoons grated Parmesan for crisp (adds dairy).
• Heavy cream → unsweetened full-fat coconut milk (for dairy-free) — flavor will shift.
• Skip cayenne for a milder kid-friendly version.

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How to Make Air Fryer Copycat KFC Chicken

Step 1 — Prep the chicken

Pat chicken dry with paper towels. Trim loose bits so the pieces sit flat. Patience here = crisper skin.

Tip: Dry skin browns and crisps far better than damp skin.

Step 2 — Make the wet wash

Whisk 2 eggs with 2 tbsp heavy cream and a pinch of salt in a shallow bowl. The cream is optional but helps adhesion and fattiness.

Step 3 — Mix the dry coating

In a separate bowl, combine almond flour, crushed pork rinds, baking powder, and spices. Whisk to break clumps and ensure even seasoning.

Tip: Crush pork rinds in a sealed bag with a rolling pin for fine crumbs.

Step 4 — Dredge & coat

One piece at a time: dip the chicken into the egg wash, let excess drip, then press into the dry coating until well-covered. Place on a rack/tray and repeat.

Encouragement: Don’t worry if the coating looks rustic — it will crisp beautifully in the air fryer.

Step 5 — Rest (optional, recommended)

Let coated pieces rest 10–15 minutes in the fridge — this helps the coating set and adhere during cooking.

Step 6 — Preheat & arrange in air fryer

Preheat air fryer to 190°C / 375°F. Arrange chicken in a single layer, skin-side up—don’t overcrowd. Lightly spray or brush tops with a little oil (about 1 tsp per piece total).

Step 7 — Cook (two-stage for best results)

Cook at 190°C / 375°F for 18–22 minutes, flipping halfway through. For super-crisp finish, bump to 200–205°C / 390–400°F for the last 2–3 minutes and watch the browning.

Check internal temp: Insert an instant-read thermometer into the thickest part, not touching bone — target 74°C / 165°F for safe poultry. (Resting carries temp up slightly.)

Step 8 — Rest & serve

Let rest 5 minutes to allow juices to redistribute. Serve hot for maximum crunch.

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Common Mistakes to Avoid

• Overcrowding the basket — steam ruins crisp. Cook in batches.
• Skipping the dry rest — coating can fall off during cooking.
• Using too much oil — you want a light coating; excess oil makes the crust soggy.
• Relying on color alone for doneness — use a thermometer.

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Pro Tips for Best Results

• For uniform pieces, choose similar-sized thighs/drumsticks.
• Crank up heat in the last minutes for a fast crust without overcooking the inside.
• If coating falls off, press more firmly and let set in the fridge.
• A light spray of oil on the top side is all you need — the coating has fat already.

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Keto Benefits of Chicken (the main ingredient)

Chicken is a keto stalwart: zero carbs, high-quality protein, and — with skin — healthy fats that provide satiety. Dark meat (thighs & drumsticks) has higher fat content than breast, which helps maintain ketosis and leaves you satisfied longer after a meal.

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Variations You Can Try

• Spicy Buffalo: mix cayenne + smoked paprika; serve with a keto blue-cheese dip.
• Herbed Lemon: add lemon zest and dried oregano to the coating; finish with fresh lemon.
• Garlic-Parmesan: fold 2 tbsp grated Parmesan into the dry mix for extra umami.
• Oven method: bake at 200°C / 400°F on a wire rack for 30–40 minutes, flipping halfway.

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Tips for This Recipe

• Serve immediately for best texture. If you must hold, keep in a warm oven (90–100°C) on a rack to avoid sogginess.
• For meal-prep: cook fully, cool, then store in fridge; re-crisp in the air fryer for a few minutes before eating.

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Optional Additions

• Low-carb dipping sauce (garlic mayo, sugar-free BBQ, or ranch)
• Finely chopped fresh parsley or lemon wedges for brightness

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Serving Ideas

• Pair with sautéed green beans, cauliflower mash, or a crisp cabbage slaw.
• Great for game night, BBQs, or a cozy family dinner.

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Storage Recommendations

• Fridge: Airtight container up to 3–4 days.
• Freezer: Not ideal for the coating texture, but you can freeze cooked pieces up to 2 months; reheat in air fryer to re-crisp.
• Reheating: Air fryer at 160–170°C / 320–340°F for 6–8 minutes until warmed through and crunchy.

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Frequently Asked Questions (FAQs)

1. Can I make this dairy-free?
Yes — skip heavy cream in the wash and use water + a splash of vinegar in the egg wash or use unsweetened coconut milk for a dairy-free option.

2. Can I use boneless chicken?
Yes — boneless thighs or breasts work but reduce cook time (and breasts cook faster; watch temp).

3. Do I have to use pork rinds?
No — omit pork rinds and increase almond flour + parmesan for crisp, or use crushed pork-free keto crackers if nut-free options aren’t needed.

4. Is it really low-carb?
Yes — per serving net carbs are low (see nutrition breakdown below), making it keto-friendly.

5. Can I deep-fry it instead?
You can, but this recipe was designed for air-fryer crisp without extra oil. If deep-frying, the coating will brown faster; monitor closely.

6. How do I get extra-crispy skin?
Dry the skin well, use baking powder in the coating, and finish with a short high-heat blast.

7. Will the coating fall off?
Press the coating onto the wash firmly and rest in the fridge before cooking — that reduces sloughing.

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Nutritional Breakdown (Per Serving — estimated)

Recipe yields 4 servings. The following are estimates based on the ingredient amounts used.

• Calories: ~997 kcal per serving
• Protein: ~68.92 g per serving
• Fat: ~74.04 g per serving
• Total Carbohydrates: ~7.14 g per serving
• Fiber: ~2.92 g per serving
• Net Carbs: ~4.22 g per serving

Note: These values are calculated from the ingredient totals used in this recipe (1.2 kg chicken, 100 g almond flour, 60 g pork rinds, eggs, cream, oil, and spices). Actual values will vary by exact cut, brands, and how much coating remains on the finished pieces.

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Recipe Snapshot

• Prep Time: 15–25 minutes (plus 10–15 min rest/chill)
• Cook Time: 18–25 minutes (per batch)
• Total Time: 45–60 minutes
• Course: Main
• Cuisine: Comfort / Keto
• Servings: 4
• Calories: ~997 per serving (estimate)