Crispy Air-Fried Breaded Chicken Thighs

Place the chicken thighs in a suitable container with a lid or resealable plastic bag. Refrigerate for at least 1 hour or overnight to allow the chicken to absorb the buttermilk marinade effectively.

Take the chicken out of the refrigerator and discard the buttermilk, allowing it to rest on the countertop while you prepare the breading mixture.

In a large, shallow bowl or pie plate, combine the flour, bread crumbs, Parmesan cheese, paprika, garlic powder, salt, onion powder, and black pepper. Mix the ingredients together until they are evenly blended.

Preheat the air fryer to 375-380 degrees F (190-195 degrees C) by following the manufacturer's instructions. Lightly spray the air fryer basket with non-stick cooking spray to prevent food from sticking.

Once the air fryer is hot, dip each chicken thigh into the breading mixture one at a time, ensuring that it adheres to all sides as much as possible. Gently place the breaded chicken thigh into the air fryer basket, leaving space between each piece to allow for even cooking. Continue this process until all chicken thighs are breaded and in the basket, taking care not to stack them on top of each other.

Set the air fryer timer for 25 minutes and check the internal temperature with an instant-read thermometer after the time is up. The chicken should reach an internal temperature of 180 degrees F (82 degrees C). If the chicken is not quite done but the breading is starting to darken, close the basket and let it rest for a few minutes or reheat the air fryer for a short period of time to check again. Serve the chicken hot and enjoy immediately.