Crispy Air Fryer Chicken Thighs Recipes

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
• Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
• Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Generously season the chicken thighs with salt on both sides, including under the skin.
• In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic powder, Italian seasoning.
• Add chicken thighs to the marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Let the chicken come to room temperature before cooking.
• Preheat the air fryer to 380°F (195°C) for 3 minutes.
• Remove the chicken from the marinade and pat dry with a paper towel. Lightly spray with cooking spray or rub with a bit of olive oil.
• Add the chicken thighs (as many as will fit) to the air fryer, skin-side down, and cook for 5-7 minutes. Flip the chicken and cook 5 -7 minutes more, until the internal temperature reaches 165°F (75°C). Repeat with the remaining chicken thighs, if needed.
• Garnish with herbs of choice and serve.
• Enjoy!

Steps:

• Preheat air-fryer to 375°. Brush chicken with oil. Combine remaining ingredients; sprinkle over chicken. Place chicken, skin side up, in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes.

Steps:

• Place chicken thighs and buttermilk in a non-reactive container with a lid or a resealable plastic bag. Marinate in the refrigerator for at least 1 hour or overnight.
• Remove chicken from the refrigerator. Pour off buttermilk and let chicken rest on the counter while preparing the breading mixture.
• Combine flour, bread crumbs, Parmesan cheese, paprika, garlic powder, salt, onion powder, and black pepper in a large, shallow bowl or pie plate; whisk or stir with a fork until evenly combined.
• Preheat the air fryer to 375 to 380 degrees F (190 to 195 degrees C). Spray air fryer basket lightly with nonstick spray.
• Once air fryer is hot, press chicken thighs, 1 at a time, into the breading mixture and make sure breading sticks onto all sides as much as possible. Gently set into the air fryer basket. Repeat until all thighs are breaded and in the basket. Do not stack them on top of each other.
• Set air fryer for 25 minutes. When the time is up check temperature with an instant-read thermometer. Internal temperature should be 180 degrees F (82 degrees C). If they aren't quite done but the breading is getting dark, just close the basket again and let them rest, or you can turn the air fryer on again for a few minutes and check again. Serve immediately.