Ingredients
Method
- Preheat the air fryer to 400°F.
- In a small bowl, mix garlic powder, paprika, onion powder, thyme, oregano, salt, and black pepper.
- Pat the chicken thighs dry with paper towels and rub them with olive oil.
- Coat each chicken thigh with the spice mixture.
- Dip each chicken thigh into the beaten egg, then coat with a mixture of almond flour and Parmesan cheese.
- Place the coated chicken thighs in the air fryer basket in a single layer.
- Cook for 12-15 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
- Serve hot with your favorite keto-friendly side dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results.
