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Air-Fryer "Fried" Chicken Thighs

  • 15 m
  • 4 h 30 m
Hilary Meyer
“Air fryers need a lot less oil to create a deep-fried crispy crust. Here, chicken thighs are marinated in buttermilk and dredged in a simple breadcrumb coating. With the help of a little cooking spray, they cook up nice and crispy with a lot less fat. Serve them with your favorite dipping sauce or slice them up to top a salad.”


    • 2 cups buttermilk
    • 1 tablespoon hot sauce, such as Frank's RedHot
    • 2 cloves garlic, crushed
    • 4 boneless, skinless chicken thighs (about 1 pound total), trimmed
    • ½ cup all-purpose flour
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • 2 large eggs, lightly beaten
    • 1 cup whole-wheat breadcrumbs
    • Cooking spray


  • 1 Combine buttermilk, hot sauce and garlic in a medium nonreactive bowl. Add chicken thighs. Cover and marinate for at least 4 hours or overnight.
  • 2 Combine flour, garlic powder, salt and pepper in a shallow dish. Add eggs to another shallow dish and breadcrumbs to a third shallow dish.
  • 3 Working one at a time, remove the chicken thighs from the marinade. Coat with the flour mixture, then the egg. Finally, coat both sides with breadcrumbs. Coat both sides of the chicken with cooking spray.
  • 4 Lightly coat the basket of the air fryer with cooking spray. Place the chicken thighs in a single layer in the basket. (Depending on the size of your air fryer, you may have to cook in batches.)
  • 5 Cook the chicken at 400°F until an instant-read thermometer inserted in the center of the chicken registers 165°F, turning the thighs over halfway through, about 16 minutes. (If cooking in batches, cooking time for the second batch may be shorter.)
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019