Do you love fried chicken, but you’re either gluten free, low carb, or just tired of the greasy mess? Well, friend, I have the perfect recipe for you. I’ve been making this on repeat lately—chicken and I are like frick and frack right now. And let me tell you, when you haven’t had fried chicken in years, this recipe is like being reunited with an old friend.
It’s crispy. It’s juicy. And best of all? Just two ingredients. Yep, no dredging stations, no oil splattering on the stove, no flour dust floating through the air. Just simple, flavorful fried chicken you can make in your air fryer. Those points alone makes me want to keep making this recipe over and over again!
Fried Chicken Memories
Oh my goodness, the fried chicken joints that used to be around when I was growing up. We had Sister’s Chicken, Drummer Boy, Kentucky Fried Chicken, and of course the local spots that all had fried chicken on the menu.
Sister’s Chicken is the one that sticks in my memory most. It was such a treat for us. I can picture myself sitting in the basement bar area with my sister, our dinner plates in front of us while some movie was playing in the background. Goonies anyone? If I close my eyes, I can practically smell that crispy fried chicken from Sister’s.
Sadly, Sister’s closed down years ago, but the memories are still tucked away. The 80s really were a wonderful time, weren’t they? Food, family, movies in the basement—it’s funny how certain meals are tied so closely to moments like that.
But since many of those restaurants are long gone, and since I no not eat traditional fried chicken, I had to figure out my own version. And that’s how I stumbled on this quick, two-ingredient fried chicken recipe.
Why Two Ingredients Work
I know what you’re thinking—two ingredients? Really? Can it taste like fried chicken?
Yes, it works! Here’s why: pork rind crumbs are the ultimate stand-in for breading, or at least in my world they are. They’re naturally gluten free, completely low carb, and they crisp up in the air fryer in a way that will make you double check if you actually cheated.
I use Porq Italian Herb pork rind crumbs, but you can grab whatever brand you like or even make your own by crushing up pork rinds in a food processor. The Italian herb seasoning gives it just the right amount of flavor without me needing to dig through the spice cabinet. There are days when easy is just the ticket to a quick dinner, and satisfied tummies all around.
The chicken? That’s totally up to you. Breasts, thighs, tenderloins—they all work. I started out using thighs, but I’ve switched to breasts lately. More on that in a minute.
Two Ingredient Gluten Free Fried Chicken Recipe
Ingredients
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Chicken (breasts, thighs, or tenderloins—whatever you have on hand)
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Porq Italian Herb pork rind crumbs (or another seasoned pork rind crumb brand)
Instructions
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Thaw your chicken and pat it dry with a paper towel. (This helps the crumbs stick better.)
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Spread pork rind crumbs on a plate. I don’t measure—just pour what looks right for your batch. Add more if needed. Remember, once it’s on the plate, it can’t go back in the container.
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Press each piece of chicken firmly into the crumbs, coating all sides.
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Place the chicken in your air fryer.
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For chicken breasts: cook at 380°F for 14 minutes, flipping when prompted.
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For thighs or tenderloins: adjust the time depending on thickness (usually 10–12 minutes).
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Serve hot and enjoy crispy, juicy chicken!
That’s it—air fryer fried chicken without the mess or guilt.
Tips for the Best Fried Chicken
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Don’t overcrowd the basket. Give your chicken some breathing room so the hot air can circulate and crisp up every side.
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Cut big pieces in half. Kroger’s chicken breasts are huge these days. I slice them in half lengthwise—less cook time, plus it stretches your budget.
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Season your crumbs. If you want more flavor, sprinkle in extra garlic powder, paprika, or cayenne.
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Double coat. For extra crunch, press the chicken into crumbs, let it sit for a minute, then coat it again.
Why I Switched from Walmart to Kroger
Confession: I used to buy all my chicken from Walmart. But after too many unpleasant surprises—like bones in “boneless” chicken thighs and way too much gristle—I decided I was done.
Kroger’s chicken, on the other hand, has been much better quality in my experience. And the sales! You can snag chicken breasts on special and stretch them into multiple meals. I’m all about cooking once and eating twice (or three times), so cutting one oversized breast into two meals makes me feel like I’ve won the dinner making lottery.
Recipe Variations
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Spicy fried chicken: Use hot & spicy pork rinds instead of Italian herb.
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Parmesan crusted: Mix grated parmesan with plain pork rind crumbs.
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Kid-friendly tenders: Slice chicken into strips before coating—kids love dunking them in ranch or BBQ.
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Oven option: No air fryer? Bake at 400°F for 20–25 minutes, flipping halfway through.
Serving Ideas
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Chicken sandwiches (just add low carb bread or lettuce wraps).
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Chopped into a salad for extra crunch.
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With mashed cauliflower or roasted veggies for a complete low-carb dinner.
Storage and Reheating
This chicken reheats beautifully in the air fryer. Just pop it back in at 350°F for 5 minutes to revive that crispy crust. It’s also good cold, sliced up for a salad the next day.
Chicken, my Go-To Meal
This two-ingredient gluten free fried chicken has been my go-to for weeks now. It scratches that fried chicken itch without the mess, carbs, or gluten. If you’ve been missing fried chicken in your life, you might just find yourself making this on repeat too.
And the best part? It’s easy enough for a weeknight but tasty enough to serve when company’s over. Sister’s Chicken may be gone, but with recipes like this, I can still keep those memories alive—just with a little less grease this time around.
