Those air-fried chicken thighs come out golden and crispy on the outside and moist and juicy on the inside, and needs only a light coat of of olive oil to become crisp. Spicing up the almond Parmesan mixture with garlic powder, smoked paprika, cayenne pepper gave the coating a wonderful array of flavours, aromas, and colours.
Chicken thighs get a crispy, crunchy coating with a well-spiced blanched almond powder with Parmesan in this simple and easy chicken recipe. Everything comes together deliciously in the air fryer for a family-friendly meal that's perfect for busy weeknights. Serve with a seasonal salad or use them to make chicken sandwiches.
Breading
3 Boneless chicken quarters, halved
3 Medium eggs
Olive oil
Salad, to serve
Ranch, to serve
100 g Ground blanched almonds
50 g Parmigiano-Reggiano, finely grated
1/2 tsp Garlic powder
1/2 tsp Cayenne powder
1 tsp Smoked paprika powder
1/2-2/3 tsp Salt
1/2 tsp Freshly milled black pepper
Half each chicken thigh, trimming off excess fat if desired. Pat the chicken thighs dry with paper towels. Set aside.
Whisk eggs in a bowl until combined. Stir together all breading ingredients in another bowl until well-mixed. Prepare a large tray lined with parchment paper for the breaded chicken thighs.
Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl...
