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A plate of breaded and fried chicken tenders, inspired by Air Fryer Crispy Chicken Thighs, served with a small bowl of dipping sauce and a garnish of fresh parsley and a lime wedge.

Air Fryer Crispy Chicken Thighs

Mandy Applegate
I love making these Air Fryer Crispy Chicken Thighs whenever I want something really good and crunchy without pulling out a pan of hot oil. The Parmesan and breadcrumb coating crisps up beautifully in the air fryer, locking in juicy, tender meat underneath. Garlic powder and paprika give every bite that bold, savory kick. I make them for game day, meal prep, dinner parties, and family gatherings because they come together fast and are always a hit. Leftovers keep in the fridge for up to 3 days and crisp back up perfectly in the air fryer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Air Fryer, Main Course
Cuisine American
Servings 4
Calories 465 kcal

Ingredients
 
 

For the Chicken:

  • 2 pounds chicken thigh fillets halved
  • 2 large eggs beaten

For the Coating:

  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions
 

  • Preheat the air fryer to 400°F (200°C) for 3 minutes.
  • In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
    1 cup breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and black pepper
  • Dip each chicken piece into the beaten eggs, then coat thoroughly in the breadcrumb mixture.
    2 pounds chicken thigh fillets, 2 large eggs
  • Arrange the coated chicken in a single layer in the basket, leaving space between pieces.
  • Air fry for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
  • Let rest for 2–3 minutes before serving.

Video

Notes

Here are my top tips for getting perfectly crispy, juicy chicken every time.
  • Preheat the air fryer: Those 3 minutes of preheating before the chicken goes in make a real difference for how quickly and evenly the coating crisps up.
  • Press the coating on firmly: When you coat each piece in the breadcrumb mixture, press it on with your hands rather than just rolling it through. A thicker, more even coat means better crunch.
  • Don't skip the flip: Turning the chicken at the halfway point is key to getting an even golden crust on both sides rather than one side being crispier than the other.
  • Check the temperature, not just the color: The coating can look deeply golden before the chicken is fully cooked through. Always use a thermometer to confirm the internal temp has reached 165°F at the thickest part.
  • Rest before cutting: Let the chicken sit for 2 to 3 minutes after cooking to keep the juices inside the meat rather than running out when you cut into it.
  • Flash freeze for best results: If you're freezing leftovers, lay the cooled pieces in a single layer on a baking sheet and freeze for 1 hour before transferring to a container. They won't stick together, and the coating stays intact.

Nutrition

Calories: 465kcalCarbohydrates: 22gProtein: 54gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 308mgSodium: 650mgPotassium: 682mgFiber: 1gSugar: 2gVitamin A: 528IUVitamin C: 0.01mgCalcium: 194mgIron: 4mg
Keyword Air Fryer Crispy Chicken Thighs
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