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four irregular boneless skinless chicken thighs with a golden rough panko crust and tiny thyme flecks on an ordinary plate, with one cut edge revealing cooked chicken meat and no skin
Melissa Hart

Air Fryer Chicken Thighs

A thin Dijon coating holds panko against boneless thighs without a long buttermilk soak or a flour dredge. Unfold the meat before breading it. Thick folds trap moisture and hide undercooked spots, while an even piece gives the crumbs more exposed surface to brown. The mustard stays in the background once cooked, and a measured brush of oil helps the crumb edges color without leaving the chicken greasy. Let the pieces rest uncovered so steam doesn't soften the crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken thighs 4 small pieces
  • 2 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 3/4 cup panko breadcrumbs
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil divided

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat thighs dry, unfold them and trim loose fat.
  2. Mix Dijon and mayonnaise in one shallow bowl and panko, thyme, salt and pepper in another. Coat thighs thinly with mustard mixture, then press into crumbs.
  3. Brush the basket lightly with 1 teaspoon oil. Arrange 2 thighs in one layer and dab their coating with about half the remaining oil, covering dry crumb patches.
  4. Air fry for 8 minutes, turn carefully and cook for 7 to 9 minutes more until golden and at least 165°F in the thickest part. Transfer to a rack, uncovered.
  5. Repeat with remaining thighs and oil. Rest the final batch for 3 minutes and serve one thigh per person.