What is your take on air fryers? Do you own one? Does it work well?
We most likely won’t invest in one unless we move, since our kitchen is at full appliance capacity. So for now, we rely on pan frying when we have a hankering for fried food. Because cleanup is typically a hassle, we don’t do it very often. However, panko crusted chicken thighs are an exception. They are easy in both cooking and cleanup.
1 package of chicken thighs
1 cup of panko or any type of bread crumbs
1/2 tsp of salt
1/2 tsp of pepper
1/4 tsp of cayenne
Olive or vegetable oil
*I also added my jar of African spice blend from Trois Mec. If you’re feeling ambitious, you can recreate your own. Otherwise, a mix of cayenne, garlic powder, onion powder, and turmeric should do the trick.
Place your chicken thighs in a large ziplock bag (1-gallon size) and pound them flat to about a 1/2 inch thick.
Set up for the coating station. One bowl should have a beaten egg. The other bowl should have all the dry ingredients. Mix them well.
Fire up your stove on medium heat with a good amount of olive oil.
Designate one hand to dip the chicken thigh into the egg wash. Let all excess egg drip off before pressing the thigh into the spice bowl. Make sure the thigh is completely and evenly coated.
Lay the thigh down onto the pan. Cook about 3 – 4 minutes per side.
I love this dish. The crust is perfectly crispy and the chicken inside very tender. The contrast is so good.
Enjoy it with a side of rice, baked vegetables or a hearty bowl of spaghetti like I did.