Air fryer fried chicken thighs are easy and delicious to make and perfect to serve up for any day of the week. Not only is this air fryer boneless chicken thighs recipe super simple, but it's packed full of amazing flavor as well!
We eat a lot of chicken around the house!! Lately, this easy air fryer chicken recipe has been one of our favorites! Air frying chicken thighs makes incredibly delicious and crispy chicken and takes away that heavy feeling of grease from frying chicken in a pan or skillet.
The other big reason that I love air frying is that it really does an awesome job of crisping up the outside of the chicken. I can't tell you how much I LOVE extra crispy crust on my fried chicken and air frying nails that texture every single time.
This chicken recipe was inspired by another chicken air fryer recipe, on Kitchen Divas and pairs perfectly with these decadent volcano potatoes for a hearty, satisfying meal.
That doesn't mean that I don't love my Air Fried Nashville Hot Chicken Strips or my Fried Chicken and Waffles Recipe but sometimes, I just want to go out on a limb and try something new.
Ingredients
The good news is that you don't need a ton of ingredients to cook this chicken thigh recipe in the air fryer! The breading for these air fryer boneless chicken thighs is super simple and cleanup is a breeze.
Here's everything you need to make crispy chicken thighs air fryer. Chances are that you already have all of these ingredients in your kitchen - or at least most of them.
- boneless, skinless chicken thighs
- panko bread crumbs
- eggs
- buttermilk
- all-purpose flour
- oregano
- garlic powder, if desired
- onion powder, if desired
- salt
- ground black pepper
It's wonderful to not have to use any oil or olive oil and end up with crispy, juicy, and tender results!
The quantities for all the ingredients are further down the page in the recipe card.
How to Make Air Fryer Boneless Chicken Thighs
Make the best air fryer chicken thighs breaded in just three easy steps!
Step 1: Prep Your Ingredients
Place the breadcrumbs, oregano, salt, and ground black pepper in a bowl and mix well.
Mix the egg and buttermilk in a bowl and gently whisk.
Last, add the flour to a separate bowl as well to complete your breading station.
Step 2: Bread the Thighs
Start by dipping each piece of chicken thigh in the flour mixture, then the egg and milk, and last the breadcrumbs.
Lay the finished pieces of chicken on a baking tray. Repeat until all the chicken is coated.
Step 3: Cook
Place the pieces of chicken in the basket of the air fryer. Depending on the size of your air fryer, you may need to cook in batches.
Cook thighs at 400 degrees for 8-10 minutes.
Flip the thighs and cook for an additional 8-10 minutes or until the chicken reaches 165 degrees Fahrenheit.
If necessary, continue to cook in batches until all the chicken has been cooked.
Hint: You can also cook at 375 degrees for 30 minutes, flipping at the midway point instead. I find they take a little longer but you end up with fewer burnt spots on the chicken breading. Whichever method you use to make crispy air fryer chicken thighs, both are delicious.
Substitutions
Chicken breasts: This recipe works perfectly with boneless, skinless chicken breasts as well.
Buttermilk: Swap out with regular milk mixed with 1 teaspoon of vinegar. Let that sit and it will transform into the perfect buttermilk substitute.
Panko: I highly recommend sticking with panko for the crispiest chicken, but you can use regular breadcrumbs as well.
Variations
Spicy: If you like your chicken spicy, add a few red pepper flakes into your dry mixture to give this chicken a bit of a kick!
Mexican: Add ½ teaspoon of chipotle chili powder to the breadcrumb mixture for some Mexican flavors.
Sesame: Add 1 tablespoon sesame seeds to the breadcrumb mixture.
Pecan Crust: Add ¼ cup of finely chopped pecans to the breadcrumb mixture.
How to Serve Air Fryer Fried Chicken
These air fried boneless chicken thighs have all the great flavor of classic fried chicken, so I like to serve them the same way.
These are best served nice and hot. Set the oven 200 degrees Fahrenheit to keep everything warm while finishing the remaining batches of chicken.
Of course, if you’re like some people I know, you might just eat this chicken straight out of the refrigerator for the next few days, and that’s great, too. You do you. I know quite a few friends who actually love dipping cold fried chicken into dipping sauces.
Sides Dishes
The sky is really the limit when it comes to what pairs well with these crispy chicken thighs. Here are some of my favorites.
- Mashed potatoes and gravy
- Homemade coleslaw
- Biscuits
- Baked beans
- Macaroni and cheese
- Just about any kind of vegetable
Check out more ideas for what to serve with fried chicken!
Dips and Sauces
While we're talking about serving up these delicious crispy boneless chicken thighs, we can't forget dipping! If you're like me, you like to dip your fried chicken - no matter the recipe - in some kind of sauce.
Dipping sauces are great because you can change up the flavors of your dish without actually doing any work at all on the recipe, which makes this easy recipe even easier. Yay!
Here are some of my favorite awesome dipping sauces:
- The basics: ketchup, ranch dressing, hot sauce, BBQ sauce, honey mustard, sweet and sour sauce
- Buffalo Sauce
- Spicy Mayo Sauce
- Harissa Aioli
- Avocado Aioli
Storage
Refrigerator: You can store any leftovers you might have in an airtight container in the fridge for 5-7 days.
Freezer: You can also freeze this chicken for longer storage. This chicken will freeze well for a couple of months in an air-tight, freezer-safe container, heavy-duty freezer bags, or wrapped tightly in heavy-duty aluminum foil or freezer wrap.
Reheat: I recommend reheating in the air fryer or the oven so the breading on the chicken does not get mushy.
Expert Tips
Since this recipe is fairly simple, there are just a few cooking tips to keep in mind. These tips are really simple, but they'll absolutely make a huge difference in your final product.
- Don’t skip the panko breadcrumbs! Once you fry them up in your air fryer, they crisp up perfectly and are the main reason that this air fryer chicken thighs recipe has that crisp outer crust. If you omit and use just flour, you're not going to get the same results.
- When breading, make certain to completely coat the chicken in the buttermilk and eggs. This is the binding agent that will hold on to the dry mixture of flour and breadcrumbs as well or allow for adequate coating of dry ingredients.
- If you're worried about your chicken sticking to the air fryer basket, spray it with a non-stick cooking spray. I love to use coconut oil or extra virgin olive oil but it's really up to you.
- Even though you're going to be setting your air fryer timer to cook the chicken, still peek and use your visual cues as well. This recipe does require you to cook both sides of the chicken in the air fryer basket so you will need to flip it halfway through cooking.
FAQs
Did something go wrong? Or do you have questions? Here are some of the biggest questions I get about making this air fryer chicken thigh recipe.
You probably didn't coat it well enough in the wet mixture. While you don't want to go overboard when coating this chicken, you do want a nice, thick layer of the batter before dipping into the dry ingredients. That will keep the panko in place.
Panko is what gives these air fryer thighs that great crispy texture. In traditional frying, you can just drown your chicken in batter, and the oil takes care of the rest. That's not an option in an air fryer, and the panko serves to take its place.
For this simple breaded chicken thighs recipe, you're going to be looking at around 20 minutes of cooking time to get that moist chicken meat surrounded by the crisp, breaded outer crust.
But it could vary depending on a few different factors:
•size and thickness of the chicken
•cut of chicken
•size and brand of your air fryer.
The first time you cook this recipe, I recommend you start checking for doneness around 15 minutes and then every 3-4 minutes.
The best way to be certain that your chicken meat is internally cooked and safe to eat is with a meat thermometer to verify the temperature.
There's no reason to even take a risk when it comes to chicken. Period. Because chicken that isn't cooked properly can lead to sickness or worse.
Insert the meat thermometer into the thickest part of the chicken. It needs to have an internal temperature of at least 165 degrees. If you find that your chicken isn't cooked up to that temperature, cook it for a few more minutes and check again!
When I think of using my air fryer, I think of two things first: ease and flavor.
Air fryers are far less messy than traditional frying because they use such a small amount of oil. There's no spattering or popping on the stove or onto my skin!
Air frying meat keeps it so tender and juicy. It's a great way to get all the flavor and tenderness we love in our meats without all the work.
There's another reason that so many of us use the air fryer, too, and that's related to the amount of oil it uses. Air frying uses 70 to 80 percent less oil than regular frying which means cooking chicken in the air fryer is a healthier alternative to traditional frying.
Video
More Air Fryer Chicken Recipes
Air Fryer Fried Chicken Thighs
Ready to get cooking? Remember that you can print this recipe if you would like.
Air Fryer Fried Chicken Thighs
Ingredients
- 1 pound chicken thighs, boneless skinless
- ⅓ cup Panko breadcrumbs
- 2 eggs
- ¼ cup buttermilk
- ½ cup all-purpose flour
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder, if desired
- ½ teaspoon onion powder, if desired
- cooking spray
Instructions
- Pull out and measure all of the ingredients.
- Place the breadcrumbs, oregano, salt, and ground black pepper in a bowl and mix to combine.
- Place the egg and buttermilk in a bowl and gently whisk. Put the flour in separate bowl as well to complete your breading station.
- Coat each thigh in the flour and then the egg mixture.
- Last, place in the breadcrumbs.
- Put chicken in the basket of the air fryer coated in cooking spray.
- Cook the chicken at 400 degrees for 8-10 minutes.
- Flip and cook for an additional 8-10 minutes or until the chicken reaches 165 degrees Fahrenheit.
- Alternatively, cook at 375 degrees for 30 minutes, flipping at the midway point. Although it takes a little longer, you end up with less burnt spots on the breading. Both ways are delicious.
- Continue to cook in batches until all the chicken has been cooked.
- Serve with your favorite sauces. We have a list of our favorite dip recipes for you to choose from or use a store-bought option; barbecue sauce, honey mustard, Ranch and more.
- Serve with your favorite side enjoy every bite.
Notes
- Don’t skip the panko breadcrumbs! Once you fry them up in your air fryer, they crisp up perfectly and are the main reason that this air fryer chicken thighs recipe has that crisp outer crust. If you omit and use just flour, you're not going to get the same results.
- When breading, make certain to completely coat the chicken in the buttermilk and eggs. This is the binding agent that will hold on to the dry mixture of flour and breadcrumbs as well or allow for adequate coating of dry ingredients.
- If you're worried about your chicken sticking to the air fryer basket, spray it with a non-stick cooking spray. I love to use coconut oil or extra virgin olive oil but it's really up to you.
- Even though you're going to be setting your air fryer timer to cook the chicken, still peek and use your visual cues as well. This recipe does require you to cook both sides of the chicken in the air fryer basket so you will need to flip it halfway through cooking.
Nutrition
This post was originally published March 2021 and has been updated for content.
Leave a Reply