Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup Panko breadcrumbs
  • 1 tsp baking powder
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 tbsp hot sauce
  • 1 tbsp cooking oil spray

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure maximum crispness. Season both sides evenly with kosher salt and black pepper.
  2. Prepare the dredging station using three shallow bowls. Bowl 1: Mix all-purpose flour and baking powder. Bowl 2: Whisk eggs, Dijon mustard, and hot sauce. Bowl 3: Combine Panko breadcrumbs, smoked paprika, garlic powder, and onion powder.
  3. Dredge each chicken piece by dipping first into the flour mixture, then the egg binder, and finally the Panko spice mix, pressing firmly to ensure the coating adheres.
  4. Preheat the air fryer to 390°F (200°C).
  5. Arrange the coated chicken in a single layer in the air fryer basket, ensuring no pieces are touching. Lightly spray the surface with an oil spritzer.
  6. Air fry for 18 minutes. Halfway through the cooking time, flip the chicken and spray any visible floury spots with oil to activate the starch. Cook until the exterior is mahogany brown and the internal temperature reaches 165°F (74°C).