Grab 1 pound of chicken breast or thighs, cut into whatever size/shape you want, and put in a glass container (preferably one with a lid).
Pour 2 cups of dill pickle juice over the chicken, add a little smoked paprika for color, and put in the fridge for at least 2-4 hours.
Once you’re ready to make them, grab a large plate/cutting board and cover with parchment paper.
Then grab three plates: one for an almond flour mixture, one for an egg wash, and one for our pork rind crust.
For the almond flour plate, start with 3/4 cup almond flour and add salt, smoked paprika, garlic powder, and whatever seasonings you like. I also added some hot chili powder and red chili flakes to make them spicy.
For the egg wash, just crack two eggs and mix well. And for the final plate, add some crushed up pork rinds.
Take each chicken finger and coat well with the almond flour mixture, then dip into the egg, then dip into the pork rind coating. I like to cover it with a generous amount of pork rinds. Then put onto the parchment paper.
I put these in the air fryer for 15-18 minutes at about 400F. Time varies by air fryer. I like to spray the air fryer with olive oil to prevent them from sticking, but this is optional.
Serve up with whatever sides you want. I used some pickles and adobo sauce.