Instructions are for 4 servings. Please modify as needed.
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to about 1/4 inch (6 mm) thick, keeping the meat intact.
Season both sides of the chicken with salt and pepper.
Place one chilled piece of garlic-herb butter in the center of each chicken breast. Fold the sides over the butter, then roll the chicken tightly to fully enclose it. Make sure there are no openings where the butter could escape. Wrap the rolled chicken tightly in plastic wrap.
Refrigerate the assembled chicken for 20–30 minutes to firm it up.
Beat the eggs in a shallow bowl. In another bowl, combine the crushed pork rinds, Parmesan, garlic powder, paprika, and black pepper.
Dip each chicken roll into the beaten egg, then coat thoroughly with the pork-rind mixture. Press the coating gently onto the chicken so it adheres well.
Preheat the air fryer to 375°F (190°C). Place the Chicken Kiev in the basket in a single layer.
Air fry for 18–22 minutes, turning carefully halfway through, until golden brown and the chicken reaches an internal temperature of 165°F (74°C). If the pork rinds are becoming dark too fast, reduce air fryer temperature to 350°F (175°C).
Let rest for 5 minutes before serving.
Oven method
No air fryer? Preheat the oven to 400°F (200°C). Place the coated chicken rolls on a wire rack set over a lined baking sheet and lightly spray or brush them with oil. Bake for 25–30 minutes, or until golden brown and the chicken reaches an internal temperature of 165°F (74°C). If the coating browns too quickly, loosely cover the chicken with aluminum foil. Let rest for 5 minutes before serving.
Prepare ahead
The chicken rolls can be assembled and refrigerated for up to 24 hours before coating and cooking.
Serving suggestions
Serve with leafy greens, roasted or steamed vegetables, or creamy cauliflower mash.
Storage and reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in the air fryer or oven at 350°F (175°C) until warmed through. Avoid the microwave if you want to keep the coating crispy.
No pork rinds?
For a pork-free coating, replace the crushed pork rinds and Parmesan with ¾ cup (¾ oz./20 g) almond flour and ¾ cup (2 oz./60 g) finely shredded Parmesan cheese. The coating will be slightly less crispy but still golden and delicious.
