These chicken thighs are good, quick, and inexpensive to make. Cleanup also is minimal. You can mix up the topping for the thighs in about five minutes (or less), and the chicken will cook in your air fryer in about 15 minutes. The thighs come out moist, juicy, and with a nicely crunchy crust. You can vary the herbs you use with the recipe. I sometimes use tarragon, which I have growing in my aerogarden. The tarragon is a little unusual, and gives the thighs a different taste. You also can use parsley, chives, or even chopped green onions, if that's what you have and prefer. This is an adaptable recipe! Enjoy!
Crispy French Mustard Chicken Thighs -- Serves 2-4
4 boneless, skinless chicken thighs, patted dry with a paper towel
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of Dijon mustard
2 tablespoons of sour cream (light is fine)
2 tablespoons of white wine (I use cheap Pino Grigio from Aldi)
1/2 tablespoon of chopped or torn tarragon (or use a tablespoon of chopped chives or
parsley)
3 - 4 tablespoons of plain Panko breadcrumbs
Cut a small piece of aluminum foil to fit the bottom of your air fryer basket and an inch or two up the sides of the basket. Spritz the foil with non-stick cooking spray and place the chicken in one layer in the basket. Season the chicken with the salt and pepper. In a cup mix together the mustard, sour cream, wine, and herbs. Spread the mustard mixture evenly over the top of the chicken thighs. Sprinkle the Panko evenly over the mustard mixture on each thigh. Spritz the Panko-topped thighs with non-stick cooking spray (this will hold the Panko in place). Air fry the chicken thighs at 400 degrees for 10-15 minutes or until a meat thermometer inserted in a thick part of a thigh registers at least 175 degrees. Lift the thighs carefully from the air fryer basket by grasping the edges of the aluminum foil and using the foil as a sling. Let the thighs cool a few minutes before serving them.
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