Keto-Breaded Chicken Patties (Air Fryer Version)

As I mentioned on Instagram - this one is my own twist on the recipe from Nicole over at Oh My Keto. My husband and I are recently obsessed with these. I was able to make 11 patties with just under a pound of chicken breast, and they make the best sandwiches when you pair them with some cheesebuns and a little dill relish. (Well.. and mayo and cheese, but you get it)

I will give you the details on how we made ours, but I think you can tweak it even further to really make they something to write home about. Feel free to adjust as needed to suit your taste. I feel like adding some of your favorite Daks could really seal the deal for these.

INGREDIENTS

Chicken Patties

• 1lb Chicken Breast
• 1 Large Egg
• 1 tsp Garlic Powder
• 1 tsp Sriracha
• 1 Tbsp Dijon Mustard
• ½ tsp Paprika
• ½ tsp White Pepper
• Pickle Juice (enough to cover chicken to brine)

Breading

• ¼ cup Nutritional Yeast
• ¼ cup Parmesan Cheese
• ¼ cup Pork Rind Crumbs (feel free to grind some actual pork rinds in the food processor, or just snag some that are ready to go from Pork King Good)
• 1 tsp Garlic Powder

PROCESS

Chicken Patties

1.  Prep your chicken by removing any unwanted parts, and then cut into chunks/cubes. These don't have to be perfect - they will all go into the food processor to be ground up into a super weird looking mixture.
2. Add your chicken cubes to a bowl and cover with the pickle juice. Place in the refrigerator for 30-45 minutes.
3. Once your chicken is done brining, remove from refrigerator and toss into a food processor. Add all of the remaining chicken patty ingredients and give it a good blitz. (You want it to start pulling away from the sides of the blender.)
4. Once it is all blended together and looking extra gross - pop it into the refrigerator to firm up slightly. Roughly 30 minutes, unless you are like me and totally forget you are making chicken patties - in that case an hour will do.
5. **Make your breading mixture while you wait for this.

Breading

1.  Add all of your breading ingredients to a bowl and mix together. Turn out onto a plate or another flat surface. (This chicken isn't firm enough to form patties with your hand so you need to shape it in the breading mix. Flat surfaces work best.)
2. Once your chicken is done chillin' - you can grab it from the bowl by the handful, plop it onto the breading mixture, and try to spread it out into the best version of a chicken patty shape possible. Once you are satisfied, top it with more of the breading mixture and really pat it down to make sure the breading sticks. Make sure to coat the sides and then flip it over for one last ditch effort to cover all of the open spots. Move patty to the basket of your air fryer, and repeat with the remaining chicken mixture.
3. Once your basket is full of patties, give them a light spritz with some coconut oil spray, and put them in the Air Fryer at 390 for 7 minutes. 
4. Once the timer goes off, flip the patties, spritz the other side, and pop back in at 390 for about 5 minutes. (You can check the internal temp, it will depend on how big/thick you make your patties)
5. Repeat this process with all remaining patties!