Prep the air fryer: Preheat to 375°F (190°C) for 3–5 minutes. This helps the coating crisp up immediately.

Flatten if needed: If using chicken breasts, slice into cutlets or pound to even thickness (about 1/2 inch) so they cook evenly.

Make the coating: In a shallow bowl, combine crushed pork rinds, almond flour, Parmesan, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well to distribute the seasoning.

Whisk the eggs: In another bowl, beat the eggs with Dijon mustard until smooth. The mustard adds tang and helps the coating stick.

Dry the chicken: Pat the chicken dry with paper towels. Dry surfaces = better adhesion and crispiness.

Dip and coat: Dip each piece into the egg mixture, letting excess drip off. Press firmly into the crumb mixture, coating all sides. Place on a plate and let sit 5 minutes to set the crust.

Oil and arrange: Spray the air fryer basket lightly with avocado oil. Arrange chicken in a single layer with a little space between pieces. Lightly mist the tops with oil spray for an even golden finish.

Air fry: Cook at 375°F (190°C) for 10–12 minutes for tenders or cutlets, 12–15 minutes for thicker thighs, flipping halfway. Spray again after flipping. Cook until the coating is crisp and the internal temperature reaches 165°F (74°C).

Rest and serve: Let the chicken rest 3 minutes. Squeeze a little lemon over the top and serve with your favorite low-carb dip.