Gather all the ingredients.
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add chicken to start brine process and brine for 1 hour. Note - you can skip this step if desired.
Pat chicken dry with a paper towel. Once dried, sprinkle salt & black pepper on both sides and set aside. Note - if you did the brine, omit or very lightly salt.
In a small mixing bowl, combine Sugar Free Ketchup, Worcestershire Sauce, Oyster Sauce and Swerve/Monkfruit. Mix well and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine. You can also use your hands to crush the pork rinds if you don’t have a food processor, but we strongly recommend using a food processor. Note – Skip this step if you are using Pork Panko.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
Take a piece of chicken thigh and dip in the following order: Almond Flour > eggs > Unflavored Pork Rinds/Pork Panko. Once coated, place into air fryer tray and air fry for 13-15 minutes at 390F.
Once air fried, slice the cutlet into 1/2 inch slices and enjoy with keto tonkatsu sauce from step 4)!