Description
These are air fryer breaded chicken thighs are so crispy and delicious that everyone will want seconds. They are lightly breaded with a parmesan panko coating and cooked in the air fryer until golden and flavorful without any frying in oil. A healthier fried chicken recipe you can enjoy all the time!
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 2 large eggs
- Pinch of salt
- 1.5 cups panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1.5 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoon olive oil
Instructions
- Prepare the chicken thighs – dry the chicken thighs with a clean paper towel. Set aside.
- Setup a dredging station – in a medium bowl, crack and whisk the eggs with a pinch of salt. In a separate medium shallow bowl, combine the panko breadcrumbs, parmesan cheese, paprika, garlic powder, and Italian seasoning. Drizzle the oil over the breading mixture and mix it (using your hands or a fork) into the breadcrumbs pinching or pressing it together so everything gets nice and coated.
- Dredge the chicken – dip each piece of chicken into the egg, allowing any excess to drip off then coat it in the breadcrumb mixture, pressing the breading into each piece of chicken, than place the coated chicken onto a clean plate or lined pan. Continue until you have coated all of the chicken thighs.
- Air fry the chicken – Preheat the air fryer to 400°F and spray the air fryer basket with cooking spray or line with an air fryer liner to prevent sticking. Place the breaded chicken into the air fryer in a single layer, close and cook for 10 minutes. I like to spray the chicken with more cooking spray for extra crispy coating on the chicken. Flip the chicken over after 10 minutes and cook for 4-5 more minutes until the internal temperature of the chicken reaches 165°F. Cook in batches if needed.
- Once the chicken is done, allow it to cool for a few minutes, then serve hot and enjoy!
Notes
- For the most even cooking, choose chicken thighs that are similar in size and thickness to prevent dry edges.
- Blot the chicken with a clean paper towel before dipping it in the egg and breading mixture. Dry chicken prevents the coating from falling off of it and gives it a crispier crust.
- Gently press the breadcrumb mixture into the chicken as you coat it. This also prevents the coating from falling off the chicken as it cooks.
- Don’t overcrowd the air fryer. Make sure the chicken is in a single layer since overlapping can block steam and create soggy spots on the chicken.
- Watch the chicken in the air fryer and check it since some air fryers run a little hotter. If the chicken is browning too quickly then reduce the air fryer cooking temperature to 390°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the air fryer at 350°F for 2-3 minutes or until fully heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: air fryer
- Cuisine: American
