These ingredients—tomatoes, ground beef, cheese, and herbs tied together with eggs—are the same ones my mother uses to make meatballs. a terrific way to utilize stale bread that has dried out.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 pound skinless, boneless chicken thighs, trimmed of fat
- ½ cup seasoned bread crumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup flour
- 1 large egg, beaten
- avocado oil cooking spray
Instructions
- Place chicken thighs, one at a time, between 2 sheets of parchment paper and flatten with a mallet.
- Combine bread crumbs, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten egg in a third shallow bowl. Dip chicken thighs first in flour, then in beaten egg. Finally, coat with seasoned bread crumbs.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Place breaded thighs in the air fryer basket, making sure they are not touching; work in batches if necessary. Mist with avocado oil and cook for 6 minutes. Flip each thigh, mist with oil, and cook an additional 3 to 4 minutes.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 927 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for a family Oktoberfest party and everyone raved about it. My nephew and his son fought over the last piece. I used thin chicken breasts I got on sale so that reduced the amount of flattening time. The chicken was still as juicy as I think a thigh would be. The family now expects annual Oktoberfest parties and would love this at more family gatherings.
I made it and we love it
I liked the concept and it turned out fine but I like using chicken breast better. I thought the chicken thighs might be more tender but that really wasn’t the case. Maybe pounding them changed the texture to much.
I followed the instructions as written. As usual that which is air fried doesn’t have that delicious oil flavor but it is healthier. I am not sure if I will make it again but I will keep the recipe handy.
This was a great way to air fry chicken thighs. Mine had bones and skin so I deboned and skinned them. The bones with small amounts of meat on them I put in a large saucepan with water and simmered on the stove for the beginnings of soup. The skin I sprinkled with salt, pepper, and garlic powder and air fried it until it was crispy, turning twice and then set the crisps beside the chicken when I served it. The completed dish may not have been as healthy as described but it sure was delicious. I used Panko bread crumbs which gave the chicken a wonderful crispy coating. I cooked the thighs five minutes per side at 390 degrees, spraying them when I flipped them over. Served with basmati rice and asparagus it resulted in a company worthy meal.
Followed the recipe as written, and the chicken was very good! A tasty, low-fat alternative for fried chicken.
Delicious, but a little dry. Next time, I’ll cut the cooking time by 2 minutes
Substituted Panko for traditional breadcrumbs (healthy option) and increased the cooking time by 10 minutes. It was excellent.
I made for 2, 2 thighs but the same amount of other ingredients. EXCELLENT! Will make this often!