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
Method
Start by placing each chicken thigh between two sheets of parchment paper and gently pound them with a mallet until they are flattened.
In a shallow bowl, combine breadcrumbs, salt, and black pepper for seasoning. Set up two more shallow bowls: one with flour and another with a beaten egg. First, coat the chicken thighs in flour, then dip them into the egg, and finally cover them in the seasoned breadcrumbs.
Preheat your air fryer to 375°F (190°C) to ensure even cooking.
Place the breaded chicken thighs in the air fryer basket, making sure they are not touching. If necessary, cook them in batches. Lightly spray the thighs with avocado oil and cook for 6 minutes. Then, flip each thigh, spray with more oil, and cook for an additional 3 to 4 minutes until they are golden brown and crispy.
