Crispy on the outside and juicy on the inside, these air fryer panko chicken thighs are a quick and easy recipe you can whip up in minutes! Made with pantry staples, this is an easy weeknight recipe that your whole family will love!
These air fryer panko-crusted chicken thighs are so delightfully crispy without using a ton of oil or deep frying! Big on flavor and perfectly golden, you will want to make this on repeat. If you prefer crispy chicken without the effort, this is for you!
Why You'll Love This Recipe
- These air fryer crispy chicken thighs taste very similar to fried chicken without deep frying! This air fryer method is lighter on oil, so you still get the crunch without the extra calories.
- This is perfect for the whole family! It's kid-friendly and an adult fav. You can change up the way you serve it, too! While I prefer some salad as a side, a couple of broccoli florets or carrots tend to go over better with little ones.
- It's so simple to prep these parmesan air fryer chicken thighs. Quickly mix the panko crumbs and beat the eggs, and that's the hardest part done! It's the perfect weeknight meal!
Ingredients You'll Need
chicken thighs — I use boneless, skinless chicken thighs. I love how juicy and tender they get. If you want to use boneless, skin-on thighs, you'll need to adjust the time and air fry for a little longer.
panko breadcrumbs — panko breadcrumbs have a light, airy, and delicate texture. Regular breadcrumbs are not as flaky as panko.
parmesan cheese — this adds extra crispness and flavor to the crust. I love the tangy, salty flavor you get from the parmesan.
seasoning — you likely have these already in your pantry! I use my go-to combo of salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning. You can easily change up this combination to change the flavors.
olive oil — adding a bit of olive oil to the panko breadcrumbs will help the exterior crisp up some more!
eggs — the eggs will help the breadcrumbs stick to the chicken thighs.
oil spray — just a bit of oil spray to get everything crispy in the air fryer without deep frying!
How To Make This Air Fryer Panko Chicken Thighs Recipe
- In a shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and olive oil. Mix well to combine.
- Whisk the eggs together in another shallow bowl.
- Dredge the chicken thighs in the egg (shaking off the excess), transfer them to a bowl with the panko (shaking off the excess). Place the coated chicken thighs on a clean plate or in a lined pan until you have coated all of them.
- Spray the air fryer basket with oil, then place the panko-coated chicken thighs in a single layer.
- Lightly spray the tops of the chicken thighs and air-fry at 400°F for 10-12 minutes, flipping them halfway and spraying with more oil if desired.
Recipes Variations
- If you want these crispy chicken thighs to be a bit spicy, add some red pepper flakes or cayenne pepper to the seasoning.
- If you want some herb flavors, add dried basil, dried thyme, dried parsley, or your favorite dried herb mix to the breadcrumb mixture.
- For a brighter flavor, you can squeeze a lemon or add some lemon zest over the chicken before serving.
Tips and Notes
- Using a paper towel, pat the chicken thighs dry if there is moisture on them. This will help everything stick better to the chicken. In my experience, if you skip this step, the chicken will also be less crispy, as extra moisture will "steam" the crust.
- Cooking times can vary depending on your air fryer model and the size of the chicken thighs you are using. I highly recommend using a meat thermometer for the most accurate results. The thighs are fully cooked when the internal temperature reaches 165°F (73°C) and are golden brown.
- In my experience, 400°F is the ideal temperature to air fry the chicken thighs as the panko crust will be perfectly golden and crispy while the center of the chicken stays juicy and moist. If you decrease the temperature and increase the cook time, you might end up with dry chicken.
- If you have the time, I recommend letting the chicken rest for around 5 minutes before serving. This will give the chicken juices time to redistribute. If you cut into the chicken straight out of the air fryer, the juices will just run out on your cutting board or plate.
Serving Suggestions
There crispy air fryer parmesan panko chicken thighs go with so many different sides! Try my garlic bread pizza, sheet pan hash browns, air fryer potatoes and onions, air fryer Brussels sprouts with bacon, simple house salad, or kale and apple salad. You can also go super easy and just make some rice or pasta (like my one pot French onion pasta) to go with your crispy chicken!
Storage Tips
Leftovers can be stored in the fridge for up to 4 days. Make sure you allow it to cool to room temperature or the condensation in the container will make the chicken soggy. You can reheat in the air fryer or oven to keep it crispy.
To freeze the crispy panko chicken thighs, allow it to cool to room temperature, transfer it to a freezer-safe bag, and freeze it for up to three months. You can reheat from frozen in an air fryer to keep it crispy.
Recipe
Air Fryer Panko Chicken Thighs
Ingredients
- 1 pound boneless skinless chicken thighs
- 1½ to 2 cups panko breadcrumbs, unseasoned
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoons paprika
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 large eggs
- oil spray
Instructions
- Using a paper towel, pat the chicken thighs dry.
- In a shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and olive oil. Mix well to combine.
- Whisk the eggs together in another shallow bowl.
- Dredge the chicken thighs in the egg (shaking off the excess), transfer them to a bowl with the panko (shaking off the excess). Place the coated chicken thighs on a clean plate or in a lined pan until you have coated all of them.
- Spray the air fryer basket with oil, then place the panko-coated chicken thighs in a single layer.
- Lightly spray the tops of the chicken thighs and air-fry at 400°F for 10-12 minutes, flipping them halfway and spraying with more oil if desired.
- The thighs are fully cooked when the internal temperature reaches 165°F (73°C) and are golden brown. Repeat with the remaining chicken thighs.
Nutrition
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