Description
Juicy chicken thighs coated in crispy panko breadcrumbs cooked in the air fryer and finished off with a buttery garlic lemon sauce.
Ingredients
Scale
- 1/2 cup all purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 boneless skinless chicken thighs, trimmed of excess fat
- 1 beaten egg
- 1/2 cup panko
- 4 Tbsp butter, divided
- 3 large garlic cloves, minced
- 1/2 cup chicken broth
- 2 Tbsp fresh lemon juice
- 2 Tbsp heavy cream
- Pinch of kosher salt
Instructions
- Grab 3 shallow bowls. Fill one with flour, another with beaten egg and the last with panko.
- Combine garlic powder, onion powder, salt and pepper in a bowl. Season the chicken evenly with the mixture.
- Coat each chicken thigh in flour, dip it into the egg and then coat it in the panko.
- Preheat an air fryer to 380° F. Melt 2 Tbsp of butter. Place the chicken pieces in the air fryer and spray with non-stick cooking spray and then drizzle the butter over the top of the chicken. Air fry for 16 minutes. The chicken should reach an internal temperature of 165°F
- While chicken is cooking make a sauce on the stove. Heat a small pan over medium heat. Add in the remaining 2 Tbsp of butter and let it melt. Add in the garlic and sauté for 1-2 minutes. Stir in the broth and lemon juice and simmer for 2 minutes. Add in the heavy cream and pinch of salt and stir. Remove from heat.
- Place the chicken thighs on a serving platter and drizzle with the garlic lemon sauce. Serve and enjoy!
- Category: Chicken
- Method: Air Fryer