These breaded air fryer chicken thighs are perfect for a crispy, juicy chicken sandwich or sliced up and piled on a crispy chicken salad.
Only an air fryer and about 30 minutes stand between you and the best crispy breaded chicken thighs.
I love crispy chicken in the air fryer, and these breaded air fryer chicken thighs are so crisp, juicy, and perfect for a flavorful chicken sandwich. I served these on sandwiches with mayonnaise, lettuce, tomato, and I just can’t stop thinking about them. Despite having to dredge the chicken, these crispy thighs are so easy to make and leftovers are even better the next day in the air fryer.
How to make these breaded air fryer chicken thighs
What you need
- Chicken thighs: Use boneless, skinless chicken thighs for the juiciest crispy chicken. You can use thinly sliced chicken breasts, but the cooking time will vary. I prefer chicken thighs!
- Spices: I season the chicken with salt, pepper, garlic powder, paprika, onion powder, white pepper, and cayenne powder.
- Dredging: You’ll need flour, egg, milk, and panko for the dredging station.
How to make it
- Step 1: Set up your dredging station. Put flour and a pinch of salt in one bowl. In the second bowl, whisk two eggs with a bit of milk. In the third bowl, add panko and a pinch of salt.
- Step 2: Season the chicken thighs with the spices.
- Step 3: Dredge the chicken. Dip one thigh into the flour first, then the egg, then the panko. Continue until all the chicken is dredged. You can spray the tops of the chicken thighs lightly with a bit of oil to encourage more browning if you like, but it’s not required.
- Step 4: Place the chicken in the air fryer at 400ºF for 13 to 16 minutes, flipping once midway through cooking until the chicken reaches 165ºF.
Remove the chicken from the air fryer and enjoy it on a sandwich, slice it up for a salad or a wrap, or eat it with your favorite roasted veggies or potatoes.
Breaded Air Fryer Chicken Thighs
These breaded air fryer chicken thighs are perfect for a crispy, juicy chicken sandwich or sliced up and piled on a crispy chicken salad.
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Servings: 4
Calories: 314kcal
Equipment
Ingredients
- 1½ pounds boneless skinless chicken thighs (about 4 thighs total)
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne powder
Dredging ingredients:
- ½ cup all-purpose flour
- 2 eggs
- 1 tablespoon milk
- 1 cups panko
- 1 teaspoon kosher salt (divided)
- Avocado oil spray
Instructions
Prepare the chicken:
- Preheat the air fryer to 400ºF.
- Place the chicken in a large bowl and season with 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon white pepper, and ½ teaspoon cayenne powder. Toss to coat evenly with the spices. Set aside.
Prepare the dredging station:
- Set out 3 shallow bowls. In the first bowl, add ½ cup all-purpose flour and ½ teaspoon kosher salt. In the second bowl, add 2 eggs and 1 tablespoon milk. Whisk until smooth. In the third bowl, add 1½ cups panko and ½ teaspoon kosher salt. Set out a wire rack at the end of the dredging station.
Dredge the chicken:
- Place a chicken thigh in the flour mixture and shake off the excess. Next, dip it into the egg and allow the excess to drip off, and finally, dip it into the panko, using your hands to press the panko into the chicken. Place it on the wire rack. Continue with the remaining three chicken thighs until all of them are breaded.
Air fry the chicken:
- Spray the chicken lightly with avocado oil, if desired, before transferring them into the preheated air fryer. Cook for 13 to 16 minutes or until the panko is golden brown and the chicken reaches 165ºF when pierced with an instant-read meat thermometer. Flip once midway through cooking.
To serve:
- Remove the chicken from the air fryer and serve hot. Enjoy!
Nutrition
Calories: 314kcal | Carbohydrates: 18g | Protein: 37g | Fat: 9g | Sodium: 1733mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg
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