Crispy Air-Fryer “Fried” Chicken Thighs
Get ready for the most amazing crispy chicken that tastes like it’s straight from a restaurant! Your whole family is going to absolutely love these juicy air-fryer chicken thighs that give you all that fried chicken goodness with way less oil. The best part is how incredibly crispy they get on the outside while staying super tender inside.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Additional Time: 4 hours 15 minutes, Total Time: 4 hours 30 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Protein, Low-Calorie.
Nutrition Facts (per serving): 353 Calories, 18g Fat, 20g Carbs, 27g Protein.
Ingredients You’ll Need
Buttermilk: You’ll need 2 cups of buttermilk for the marinade. This is what makes the chicken super tender and gives it that classic tangy flavor that makes fried chicken so good!
Hot sauce: Just 1 tablespoon of your favorite hot sauce like Frank’s RedHot. Don’t worry – this won’t make it too spicy, it just adds a nice little kick and helps tenderize the meat.
Fresh garlic: 2 cloves crushed up will give the marinade amazing flavor. I love using fresh garlic because it makes such a difference in taste!
Chicken thighs: 4 boneless, skinless chicken thighs that are about 1 pound total. Make sure to trim off any extra fat – thighs stay so much juicier than breasts in the air fryer.
All-purpose flour: Half a cup for the first coating layer. This helps everything stick together and creates that perfect crispy base.
Garlic powder: 1 teaspoon adds extra garlic flavor that goes so well with the fresh garlic in the marinade.
Salt and pepper: Half a teaspoon of each for seasoning. Simple but so important for bringing out all the flavors!
Eggs: 2 large eggs lightly beaten. This is your sticky layer that helps the breadcrumbs stick perfectly to the chicken.
Whole-wheat breadcrumbs: 1 cup creates that amazing crispy coating. I love using whole-wheat because it adds extra nutrition and tastes fantastic!
Cooking spray: This is your secret weapon for getting that golden crispy outside without all the oil from deep frying.
How to Make Air-Fryer “Fried” Chicken Thighs
Step 1: Mix buttermilk, hot sauce and crushed garlic in a medium bowl. Add your chicken thighs and make sure they’re completely covered. Cover the bowl and let it marinate for at least 4 hours, but overnight is even better!
Step 2: Set up your coating station with three shallow dishes. Put the flour mixed with garlic powder, salt and pepper in the first dish. Beat the eggs in the second dish. Put the breadcrumbs in the third dish.
Step 3: Take each chicken thigh out of the marinade one at a time. First coat it completely in the flour mixture, then dip it in the beaten eggs. Finally, press it into the breadcrumbs on both sides. Spray both sides with cooking spray.
Step 4: Spray your air fryer basket with cooking spray. Place the coated chicken thighs in a single layer. If they don’t all fit, you’ll need to cook them in batches – no crowding!
Step 5: Cook at 400°F for about 16 minutes, flipping them halfway through. They’re done when an instant-read thermometer shows 165°F in the thickest part. The second batch might cook a little faster since your air fryer is already hot!
Easy and Quick Air-Fryer Chicken Version
Short on time? You can totally skip the long marinade! Just soak the chicken in the buttermilk mixture for 30 minutes while you set up your coating station. It won’t be quite as tender, but it’ll still taste amazing and save you hours of waiting time.
Serving Ideas
These crispy chicken thighs make a complete meal that everyone will love! Serve them with creamy coleslaw and buttery mashed potatoes for the ultimate comfort food dinner. They’re also fantastic sliced up on top of a fresh green salad with ranch dressing.
Storage
Store leftover chicken in the fridge for up to 3 days in a covered container. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes to get that crispiness back. You can also freeze them for up to 3 months – just thaw overnight before reheating.
Substitutions
No buttermilk? Mix 2 cups regular milk with 2 tablespoons lemon juice and let it sit for 5 minutes. You can swap the whole-wheat breadcrumbs for regular breadcrumbs or even crushed cornflakes for extra crunch. If you don’t have hot sauce, just add a pinch of cayenne pepper to the flour mixture.
Pro Tips
• Don’t skip the marinade time: The longer you marinate, the more tender and flavorful your chicken will be. Overnight is perfect!
• Pat the chicken dry: Before coating, gently pat the chicken with paper towels to remove excess marinade. This helps the coating stick better.
• Use a thermometer: This is the best way to make sure your chicken is perfectly cooked and safe to eat.
• Don’t overcrowd: Give each piece space in the air fryer basket so the hot air can circulate and make everything crispy.
FAQs
Can I use chicken breasts instead of thighs?
You bet! Chicken breasts work great too, but they might cook a little faster since they’re usually thinner. Start checking for doneness around 12-14 minutes. Thighs stay juicier, but breasts are delicious too!
What if I don’t have an air fryer?
Sure, you can bake these in the oven! Preheat to 425°F and bake on a wire rack set over a baking sheet for about 20-25 minutes, flipping halfway through. They’ll still be crispy and delicious!
Can I make these ahead of time?
Absolutely! You can bread the chicken up to 4 hours ahead and keep them covered in the fridge. Just cook them when you’re ready to eat. The coating might get even crispier this way!
How do I know when they’re perfectly crispy?
Look for a beautiful golden brown color all over, and they should sound crispy when you tap them gently with a fork. The internal temperature should be 165°F, and the coating should look set and crunchy!
I’d love to hear how your air-fryer chicken turns out! Drop a comment below and let me know if you tried any fun variations or what you served alongside it. Happy cooking, friends!
