In a small bowl, whisk together the paprika, salt, garlic powder, fresh ground black pepper, and cayenne pepper.
In a large bowl, whisk together the heavy cream and vinegar and allow to sit for about 15 minutes. Add in the yellow mustard and 2 tablespoons of the spice mixture. Whisk to combine.
Marinate the chicken in a shallow dish or zip-top bag for 4 hours.
In a shallow bowl, whisk together the almond flour, parmesan cheese, baking powder, and remaining spice mixture.
Remove the chicken from the marinade, and coat with the almond flour mixture, gently pressing the coating into the chicken with your fingers. Transfer to a parchment-lined baking sheet.
For Frying:
Fill a large skillet with at least 2 inches of oil. Heat over medium until the oil reaches 350° F. Add about 4 pieces of the chicken, skin side down. The oil temperature should drop to about 325 degrees.
Fry, without turning, for 6 minutes. Flip and fry for another 4 minutes, or until golden brown, and the internal temperature is 160 ° F.
Allow to rest for 10 minutes before serving.
For Air Frying:
Preheat your air fryer to 400 ° F. Place the chicken in a single layer in the air fryer basket. Be careful not to overcrowd - work in batches if necessary.
Spray the chicken with oil and cook for 13 minutes. Flip the chicken and spray with more oil. Reduce the air fryer temperature to 350 ° F. Cook for another 11 to 15 minutes until an instant-read thermometer reads 160° F.
Allow to rest for 10 minutes before serving.
Notes
Please note the oil for frying is not included in the nutritional estimate.