Dave’s Pork Crackle Coated Chicken Thighs

Ingredients

• 6 Our Cow free-range chicken thighs (boneless, skin-on for best crunch)
• 1 cup pork crackle or pork rinds, finely crushed
• 1 egg, lightly beaten or a drizzle of olive oil
• Salt & pepper to taste
• Optional: pinch of smoked paprika or garlic powder for extra flavour

Method

1. Preheat your air fryer to 165 °C.
2. Crush the pork crackle into fine crumbs – you can blitz it in a food processor or bash it in a zip-lock bag with a rolling pin.
3. Season your chicken thighs with salt, pepper, and any extra spices you like.
4. Coat each thigh lightly in egg or oil, then press firmly into the crushed crackle so it sticks all over.
5. Place the thighs in the air-fryer basket in a single layer (work in batches if you need to).
6. Cook for 15-18 minutes, flipping halfway, until golden, crunchy and cooked through.
7. Serve straight up with creamy mash, slaw or a fresh garden salad.