Recipes and Cooking "Fried" Chicken Thighs 5.0 (1) 1 Review Boneless chicken thighs get the full "fried" chicken treatment but with a whole lot less fat! You'll love the crispy breading that's packed on over the buttermilk mixture. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 4 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup buttermilk 1 tablespoon hot sauce, such as Frank's RedHot 2 cloves garlic, crushed 4 boneless, skinless chicken thighs (about 1 pound total), trimmed ½ cup all-purpose flour 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground pepper 2 large eggs, lightly beaten 1 cup whole-wheat breadcrumbs Nonstick cooking spray Directions In a medium nonreactive bowl combine buttermilk, hot sauce and garlic. Add chicken thighs. Cover and marinate for at least 4 hours or overnight. In a shallow dish combine flour, garlic powder, salt and pepper. Add eggs to another shallow dish and breadcrumbs to a third shallow dish. Working one at a time, remove the chicken thighs from the marinade. Coat with the flour mixture, then the egg. Finally, coat both sides with breadcrumbs. Coat both sides of the chicken with cooking spray. Lightly coat the basket of the air fryer with cooking spray. Place the chicken thighs in a single layer in the basket. (Depending on the size of your air fryer, you may have to cook in batches.) Cook the chicken at 400°F for 16 minutes or until an instant-read thermometer inserted in the center of the chicken registers 165°F, turning the thighs over halfway through. If cooking in batches, cooking time for the second batch may be shorter. Rate it Print Nutrition Facts (per serving) 353 Calories 18g Fat 20g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 353 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 15% Cholesterol 123mg 41% Sodium 420mg 18% Total Carbohydrate 20g 7% Total Sugars 2g Protein 27g Calcium 72mg 6% Iron 2mg 11% Potassium 269mg 6% Folate, total 41mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.