Crispy, golden breaded chicken thighs made in the air fryer with a crunchy panko coating — all the flavor of fried chicken with less oil and cleanup.
16
servings
Ingredients
- 16 boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 8 large eggs, beaten
- 4 cups panko breadcrumbs
- 4 tablespoons grated Parmesan cheese
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 3 teaspoons salt
- 1 teaspoons black pepper
- 8 tablespoons olive oil spray
Steps
1
Dry the chicken: Pat 16 boneless, skinless chicken thighs dry with paper towels.2
Set up breading station: Set up a breading station with 2 cups all-purpose flour in one bowl, 8 large eggs, beaten in a second bowl, and a mixture of 4 cups panko breadcrumbs, 4 tablespoons grated Parmesan cheese, 4 teaspoons paprika, 2 teaspoons garlic powder, 3 teaspoons salt, and 1 teaspoons black pepper in a third bowl.3
Bread the chicken: Coat each chicken thigh in the flour, then dip in the egg, then press firmly into the panko mixture until fully coated.4
Preheat air fryer: Preheat the air fryer to 380°F (193°C) for 3 minutes 03:00
.5
Arrange and spray: Arrange the breaded chicken thighs in a single layer in the air fryer basket and spray the tops lightly with 8 tablespoons olive oil spray.6
Air fry the chicken: Cook for 16 minutes 16:00
, then flip, spray the other side lightly with oil, and cook for another 6-8 minutes, until golden brown and the internal temperature reaches 165°F (74°C).7
Rest and serve: Let the chicken rest for 2-3 minutes before serving.
Notes
A light spray of oil over the breaded coating is key to getting a golden, crispy crust in the air fryer — skipping it will leave the panko pale and dry. Leftovers keep in the fridge for up to 3 days and reheat best in the air fryer at 350°F for 4-5 minutes to restore crispiness.