Boneless chicken thighs get the full “fried” chicken treatment but with a whole lot less fat! You’ll love the crispy breading that’s packed on over the buttermilk mixture.
2 cup buttermilk
1 tablespoon hot sauce, such as Frank’s RedHot
2 cloves garlic, crushed
4 boneless, skinless chicken thighs (about 1 pound total), trimmed
½ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
2 large eggs, lightly beaten
1 cup whole-wheat breadcrumbs
Nonstick cooking spray
- In a medium nonreactive bowl combine buttermilk, hot sauce and garlic. Add chicken thighs. Cover and marinate for at least 4 hours or overnight.
- In a shallow dish combine flour, garlic powder, salt and pepper. Add eggs to another shallow dish and breadcrumbs to a third shallow dish.
- Working one at a time, remove the chicken thighs from the marinade. Coat with the flour mixture, then the egg. Finally, coat both sides with breadcrumbs. Coat both sides of the chicken with cooking spray.
- Lightly coat the basket of the air fryer with cooking spray. Place the chicken thighs in a single layer in the basket. (Depending on the size of your air fryer, you may have to cook in batches.)
- Cook the chicken at 400°F for 16 minutes or until an instant-read thermometer inserted in the center of the chicken registers 165°F, turning the thighs over halfway through. If cooking in batches, cooking time for the second batch may be shorter.