Prep the chicken. Trim any excess fat. If using breasts, slice horizontally to make cutlets about 1/2 inch thick or pound to even thickness. Pat dry with paper towels so the coating sticks.

Make the coating. Add pork rinds to a food processor and pulse into fine crumbs (like panko). Or crush them in a zip-top bag with a rolling pin. You’ll need about 1.5 to 2 cups of crumbs.

Season the crumbs. In a shallow dish, stir pork rind crumbs with garlic powder, onion powder, smoked paprika, Italian seasoning, black pepper, and salt. If using Parmesan or cayenne, mix them in now.

Whisk the egg wash. In another shallow bowl, whisk eggs until smooth. For extra cling and moisture, whisk in the mayonnaise until fully combined.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. Lightly oil-spray the basket to prevent sticking.

Coat the chicken. Dip each piece in the egg wash, letting excess drip off. Press into the pork rind mixture, patting firmly on both sides to create a solid crust. Place on a plate or rack while you finish the rest.

Arrange and spray. Lay coated chicken in a single layer in the air fryer basket, leaving space between pieces. Lightly mist the tops with oil spray to encourage even browning.

Air fry until crispy. Cook at 375°F for 8–10 minutes, flip, spray again, and cook another 5–8 minutes. Timing varies by thickness and air fryer model. You’re looking for a deep golden crust and an internal temp of 165°F (74°C).

Rest and serve. Let the chicken rest 3–5 minutes to lock in juices. Squeeze on lemon and serve with a salad, roasted veggies, or a simple dipping sauce.