Preparation Method
Place the chicken cutlets in a shallow dish, cover with pickle juice, and let them brine in the refrigerator for at least one hour.
In a separate bowl, mix together the grated Parmesan, crushed pork rinds, ground flaxseed, salt, and black pepper.
Preheat your air fryer to 400°F / 200°C.
Remove the chicken from the brine, pat it completely dry with paper towels, and discard the juice.
Brush the chicken on all sides with the melted butter.
Press the buttered chicken firmly into the pork rind mixture, ensuring an even coating on all sides.
Place the coated chicken in the air fryer basket in a single layer.
Cook for 6 minutes, then carefully flip and cook for another 5-6 minutes, until golden, crispy, and cooked through.
While the chicken cooks, prepare the chaffle buns.
In a medium bowl, whisk together the shredded mozzarella, egg, butter extract, and stevia until just combined.
Pour half of the mixture into a preheated waffle maker and cook for 3-4 minutes until golden and firm.
Repeat with the remaining batter to make a second bun.
Assemble your sandwich by placing the hot, crispy chicken between the two fresh chaffle buns.
Serve immediately.
