Description
Juicy, golden chicken thighs with bold spices and a perfect crisp. Cooked in an air fryer for a lighter alternative to deep-fried versions, requiring no oil for the crispy crust.
Ingredients
Boneless Chicken Thighs (1.5 lbs, 6–8 pieces)
Coconut Flour (1/4 cup, gluten-free option; can use all-purpose flour)
Paprika (2 tbsp, smoked or sweet)
Garlic Powder (1 tbsp; use fresh garlic paste if substituted)
Kosher Salt (1 tsp; adjust to taste)
Black Pepper (1 tsp; use freshly ground)
Olive or Avocado Oil (1 tbsp; cooking spray or melted butter also works)
Lemon Zest (optional, 1 tsp for brightness)
Instructions
Pat chicken thighs dry with paper towels; trim excess fat if desired
Press thighs between parchment paper to flatten slightly
Mix paprika, garlic powder, salt, pepper, and optional lemon zest into a seasoning blend
In a bowl, combine flour and oil (or butter) to create a dredging mixture
Dredge each chicken thigh in flour-oil mixture, coating evenly
Preheat air fryer to 375°F (190°C) for 3 minutes
Arrange chicken in a single layer in air fryer basket; cook 10 minutes (no preheating if air fryer can cook unthawed food)
Flip thighs and cook 8–10 more minutes until golden and crispy
Let rest 3–5 minutes before serving
Notes
Use parchment paper to flatten thighs for even crispiness
Preheating ensures optimal browning
Substitute olive oil with melted butter for richer flavor
Optional lemon zest brightens the spices
For extra crispy texture, press thighs under a light weight for 5 minutes before cooking
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 260
- Sugar: 0g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 24g
- Cholesterol: 85mg