Place chicken in a large bowl. Mix almond milk and vinegar then pour over chicken. Let the chicken soak in the liquid for 2 hours in the refrigerator.
In wide shallow bowl or dish, combine pork rinds, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper.
Dip each piece of chicken in dry pork rind mixture until coated.
Spread 1 tablespoon coconut oil in bottom of air fryer basket.
Arrange chicken in single layer on basket.
Air fry at 360°F for 10 minutes, rotate, then air fry another 10 minutes. Test chicken temperature to reach 165°F and continue cooking if needed.
Arrange chicken on a rack in baking pan. Bake at 350°F for about 50 minutes or until meat reaches 165°F.
Pork rinds give the fried chicken a crispy coating but almond flour should work well too. The vinegar keeps the chicken juicy and makes it extra tender. I used regular white vinegar, but I'm sure apple cider vinegar will work too.The spices used comes from what is believed to be the blend for Kentucky Fried Chicken.