4 boneless, skinless chicken thighs
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1 tsp salt
1/2 tsp black pepper
1 tsp paprika or smoked paprika (for added flavor)
1/2 tsp garlic powder
Optional: grated parmesan cheese or fresh herbs for additional flavor in the panko mixture
Cooking spray (olive oil or avocado oil spray work great)
1.Preparation: Preheat the air fryer to 375°F (190°C). If your air fryer requires preheating, do so according to its instructions.
2.Dredging Setup: In three separate shallow dishes, set up your dredging stations. In the first dish, place the flour. In the second, beat the eggs. In the third dish, combine the panko breadcrumbs, salt, pepper, paprika, garlic powder, and any other optional flavorings you want.
3.Dredging Process: Season the chicken thighs lightly with salt and pepper. Dredge each chicken thigh in the flour, making sure to coat all sides and shaking off the excess. Dip the floured thigh into the beaten eggs, ensuring it’s fully coated. Lastly, press the thigh into the panko mixture, ensuring it’s well-coated on all sides.
4.Air Frying: Place the coated chicken thighs into the air fryer basket in a single layer, ensuring they aren’t touching. It may be necessary to cook in batches if your air fryer isn’t large enough. Lightly spray the tops of the chicken thighs with cooking spray. This will help them achieve a golden-brown color.
5.Cook: Air fry the chicken thighs for 10-12 minutes on one side. Then, flip them over, lightly spray again with cooking spray, and cook for another 10-12 minutes or until the internal temperature reaches 165°F (74°C) and the outside is crispy and golden brown.
6.Serve: Once cooked, remove the thighs from the air fryer and let them rest for a couple of minutes. Serve them hot with your choice of side dishes or dipping sauces.
Note: Cooking times may vary based on the model and size of your air fryer, so be sure to monitor the chicken to avoid overcooking or undercooking.
Enjoy your crispy air fryer panko chicken thighs!