Description
A warm and crispy chicken dish made in the air fryer, perfect for fall dinners.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup breadcrumbs (panko for extra crunch)
- Olive oil spray or cooking spray
Instructions
- Prepare the chicken: Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Mix the coating: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and black pepper. In another bowl, whisk together the eggs and Dijon mustard.
- Coat the chicken: Dredge each chicken thigh in the seasoned flour, dip in the egg mixture, and coat with breadcrumbs.
- Air fry the chicken: Preheat the air fryer to 400°F (200°C) and spray the basket with olive oil.
- Cook: Cook for 25-30 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and serve: Let the chicken rest for a few minutes before serving to retain the juices.
Notes
Use panko breadcrumbs for extra crunch and patience while cooking for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American