air fried breaded chicken thighs

Chicken

Air-Fried Breaded Chicken Thighs

Drescription

Wonderfully crisp and juicy air-fried chicken thighs. These won't get crispy all the way around on the bottom, but it's an easy oil-free way to get that crunch on top with just a few steps. Let the air fryer do all the work!

Ingredients

4 medium bone-in, skin-on chicken thighs
1 cup buttermilk
¼ cup all-purpose flour
¼ cup plain bread crumbs
2 tablespoons grated parmesan cheese
½ teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon black pepper
nonstick cooking spray

Directions

Place chicken thighs and buttermilk in a non-reactive container with a lid or a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.
Remove chicken from the refrigerator. Pour off buttermilk and let chicken rest on the counter while preparing the breading mixture.
Combine flour, bread crumbs, Parmesan cheese, paprika, garlic powder, salt, onion powder, and black pepper in a large, shallow bowl or pie plate; whisk or stir with a fork until evenly combined.
Preheat the air fryer to 375 to 380 degrees F (190 to 195 degrees C). Spray air fryer basket lightly with nonstick spray.
Once air fryer is hot, press chicken thighs, 1 at a time, into the breading mixture and make sure breading sticks onto all sides as much as possible. Gently set into the air fryer basket. Repeat until all thighs are breaded and in the basket. Do not stack them on top of each other.
Set air fryer for 25 minutes. When the time is up check temperature with an instant-read thermometer. Internal temperature should be 180 degrees F (82 degrees C). If they aren't quite done but the breading is getting dark, just close the basket again and let them rest, or you can turn the air fryer on again for a few minutes and check again. Serve immediately.

Creamy Mustard Chicken

In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce and garnished with fresh chopped sage. If you can't find chicken cutlets, cut boneless, skinless chicken breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.