Whole30 Air Fryer Chicken Thighs

this Delicious Recipe

Whole30 Air Fryer Chicken Thighs will become your go to for a quick weeknight dinner. What I love about chicken thighs, they don’t dry out while cooking and have amazing flavor. My family have been eating more chicken thighs then breast lately, we love the flavor. You can mix up the seasoning you use to! I have used a blackening seasoning or cajun seasoning to change it up or give it a little kick.

How to make Whole30 Air Fryer Chicken

Start by mixing Almond Flour, Sea Salt, Oregano, Paprika, Onion Powder, Cayenne Pepper and place in a bowl or on a plate to dredge the chicken.  Place the Tapioca flour in a bowl or plate. Beat your egg and place it on a bowl or on a plate to dredge your chicken. Be sure to coat your Air Fryer basket or tray with Oil. I usually use Avocado Oil, but olive or coconut will work. Next, trim the fat off of your Chicken Thighs and pat them dry.  First dredge it through the tapioca flower, covering the chicken, shaking off the excess. Next dredge the chicken in the egg, allowing the excess to drip off.  Next dredge the chicken in the Almond Flour mixture, ensuring the chicken is covered, allowing the excess to fall off.  Place the chicken in your Air Fryer basket or tray.

Cook at 350° for 30 minutes, cook for 15 minutes, flip and cook for an additional 15 minutes.  Make sure to watch your chicken as some Air Fryers are different. I use the Cuisinart Toaster Oven/Air Fryer. Don’t have an Air Fryer? You can cook this in the oven on a rack or on a brill pan at 400° for 25-30 minutes.

Need ideas of what to cook with Whole30 Air Fryer Chicken? Try my Diary Free Masked Potatoes and Spicy Green Beans. You can’t forget the sauce. I usually make my Old Bay Aioli or Tessemaes Ranch, you can’t go wrong with either sauce.

Enjoy!

Recipe

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Whole30 Air Fryer Chicken Thighs

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Whole 30 compliant Air Fryer Chicken Thighs that are also Keto and Paleo

• Total Time: 45 minutes
• Yield: 4–6 servings 1x

Ingredients

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• 5 Chicken Thighs
• 1 Egg
• ¾ cup Almond Flour
• ¼ cup Tapioca
• ¾ teaspoon Sea Salt
• ¾ teaspoon Oregano
• ¾ teaspoon Paprika
• 1/2 teaspoon Onion Powder
• ¼ teaspoon Cayenne Pepper 

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Instructions

1. Mix Almond Flour, Tapioca, Sea Salt, Oregano, Paprika, Onion Powder, Cayenne Pepper and place in a bowl or on a plate to dredge the chicken.  Beat your egg and place it on a bowl or on a plate to dredge your chicken.
2. Coat your Air Fryer basket or Tray with Oil. 
3. Trim the fat off of your Chicken Thighs and pat them dry.  First dredge it through the egg, allowing the excess to drip off.  Next dredge the chicken in the Almond Flour mixture, ensuring the chicken is covered, allowing the excess to fall off.  Place the chicken in your Air Fryer basket or tray.
4. Cook at 350° for 30 minutes, cook for 15 minutes, flip and cook for an additional 15 minutes.  Make sure to watch your chicken as some Air Fryers are different.
5. Enjoy!

• Author: Meg Whitmore {A Twisted Plate}
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Air Fryer
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 6