Air Fryer Panko Chicken Thighs
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!
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Servings: 4 servings
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
Calories: 415kcal | Carbohydrates: 17g | Protein: 35g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 1268mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 0.2mg | Calcium: 288mg | Iron: 3mg