2 (or 3, or 4 — we don’t count, we vibe) Ingredient Air Fryer Chicken Nugs The Cast of Characters: 1 lb chicken thighs (the moist MVP of the poultry world) 1 full bag of spicy pork rinds (breadcrumbs’ chaotic older cousin) Spring roll wrappers (optional, for when your nugs want to go incognito) Water (yes, you need this one too, calm down) The Plan: Blitz it. Chuck the chicken thighs and the entire bag of pork rinds into a food processor. Pulse until it looks like something you’d feel weird explaining to a vegetarian. Get creative. Shape into nuggets, logs, tenders. If you’re feeling fancy, wet a spring roll wrapper and swaddle your chicken mixture like it’s heading off to its first day of daycare. Air fry like you mean it. 340°F for 7 minutes. Smack it, FLIP IT, rub it down OH NOOOOO… actually just flip it and cook for 5 more minutes. Dip and rejoice. Serve with whatever sauce speaks to your soul. No wrong answers. Jess Notes: This recipe has a suspiciously flexible ingredient count, which is either a red flag or the most honest recipe you’ll cook all week.
BOB & TOM Test Kitchen – Pork Rind Chicken Nuggets with Hooker the Cooker
