Keto Air Fryer Picnic Chicken Recipe

DIRECTIONS

Ingredient note: Look for 6 chicken legs that weigh in all together at just over 2 pounds for this recipe.

1. In a blender, combine buttermilk, garlic and chili pepper until pureed. Place chicken in a flat bottomed container, pour the buttermilk marinade over and ensure each piece is evenly coated on all sides. Refrigerate for at least 2 hours, or up to 12 hours.
2. Heat Air Fryer to 390°F. 
3. In a large bowl, crush the pork rinds and combine with basil, oregano, and marjoram. Working in batches based on how many chicken legs will fit in a single layer (with room between) in your air fryer, remove a chicken leg from the marinade, roll in the pork rinds to coat all sides, and place on a baking sheet. Spray each side of the chicken leg with a light layer of cooking spray. Repeat for the number of chicken legs that will fit in your air fryer. Immediately place chicken in a single layer in your air fryer and cook for 12 minutes, flip each leg and cook for another 6 minutes, or until chicken registers 165°F using an instant read thermometer. Repeat until all chicken is cooked. Serve while warm, or allow to cool at room temperature for 20 minutes, then refrigerate and serve cool for a picnic. One chicken leg is one serving. 

Nutrition note: because about 3/4 of the marinade is discarded in this recipe, the corrected nutritional content for one serving of this recipe (including 1/4 of the marinade) are as follows: 1.18 g total carbs; 1.07 g net carbs; 44.39 g protein; 0.11 g fiber; 24.95 g fat; 421.13 calories.