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Air Fryer Boneless Chicken Thighs (with Honey Glaze)

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Air Fryer Boneless Chicken Thighs are cooked crispy on the outside, tender on the inside and coated with a honey glaze. This easy weeknight dinner is done in about 30 minutes. 

When you get home from a long day at work, the last thing you want to do is stand in the kitchen and fry chicken for the next hour and a half. BUT it’s so good!

close up of 2 boneless chicken thighs made in the air fryer on a plate with a side of white rice

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What if I told you that you can have crispy fried chicken in just 30 minutes? And you won’t even have to clean up a greasy stove and counter when you’re done. 

It’s true! Using the air fryer to make fried chicken is so easy, like air fried chicken leg quarters. You don’t have to worry about the grease splatter or dinner taking all night to prepare. If you don’t have an air fryer try this easy crispy baked chicken thighs recipe.

And you’ll still have a delicious comfort meal the whole family will enjoy. Not to mention, it’s more budget-friendly than getting takeout.

If you’ve got a little more time on your hands try our Air Fryer Huli Huli Chicken recipe – it requires marinating time but the cook time is similar to this recipe.

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New to air frying? Get the low down on maximizing your usage of this amazing small appliance, including easy clean up tips, with our best air fryer tips for beginners.

ingredients labeled to make air fryer boneless chicken thighs

Ingredients for Air Fryer Boneless Chicken Thighs 

  • all-purpose flour
  • cornstarch
  • spices: paprika, garlic powder, onion powder, salt, pepper 
  • eggs
  • panko crumbs 
  • boneless skinless chicken thighs
  • honey
  • water

How to Make Crispy Chicken Thighs in the Air Fryer 

Preheat the air fryer to 350 degrees F. 

Using 3 shallow bowls, set up a dredging station. In the first bowl, combine the flour, spices, and cornstarch. In the second one, beat the eggs. Add the panko crumbs to the third one. 

two image collage showing dredging station set up for the chicken thighs

Dip each boneless chicken thigh first into the flour mixture, then the eggs, and end with a dip in the panko. 

Spray the air fryer basket with a little oil or you can place a parchment paper liner in the bottom. 

Add the breaded thighs to the basket leaving a little room in between each piece. 

two image college of breaded chicken thighs in air fryer basket before and after it's cooked

Cook for 12 minutes, then flip the chicken. Cook for a couple more minutes until a meat thermometer records 165 degrees F internal temperature and all the sides are evenly crispy.

water and honey in a saucepan

While the chicken is cooking, let’s make the honey glaze. Combine the water and honey in a small saucepan and bring it to a boil over Medium heat on the stovetop. Once it’s boiling, remove it from the heat and set it aside so it can thicken. If you like a little heat in your glaze read below for our suggestions.

Once the chicken has finished cooking and the glaze has cooled, brush the glaze over the chicken thighs and serve. 

crispy air fried chicken thighs drizzled with honey glaze on a cutting board

Can You Use Bone-In Thighs? 

Absolutely! You can also use boneless skinless chicken breasts if you prefer. If you choose to use these cuts of chicken you’ll need to increase the cooking time because these cuts take a little longer to cook.

Storing and Reheating 

Once the chicken thighs have cooled, transfer the leftover chicken to an airtight container or plastic bag and refrigerate for 3-4 days. 

To reheat, cook at 400 degrees F in the air fryer for a few minutes until they are warmed through completely. While they may not be as crispy, this is the best way compared to reheating in the oven or microwave.

honey glazed air fryer chicken thighs with rice on a white plate next to blue plaid dish towel

Tips for Making

  • Don’t overcrowd the basket, or the chicken will take longer to cook and won’t be as crispy. 
  • If you are using parchment paper liners, do not place them in the air fryer while it’s preheating. Wait to place the liner until you are ready to add the chicken. 
  • If you like a little heat in your sauce, add ¼ teaspoon of cayenne pepper or 1-2 teaspoons of hot sauce (we use Frank’s Red Hot sauce) to the glaze before cooking. Adjust quantities to your heat preference
  • When using larger chicken thighs, you can cut them in half. If you prefer to keep them intact you may need to cook them a little longer.

Using Leftover Panko Breaded Chicken 

If you are into meal prepping, you can make an extra batch of chicken thighs and use them for a variety of recipes. Here are some ways we like using leftovers: 

  • Green salads 
  • Chicken salad 
  • Tacos 
  • On a sandwich, wrap, or in a pita
  • Shred and put it in soup
  • Chicken pie

**Save Air Fryer Boneless Chicken Thighs Recipe**

two air fried boneless chicken thighs on a plate with rice with text overlay
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Air Fryer Boneless Chicken Thighs

Air Fryer Boneless Chicken Thighs are cooked crispy on the outside, tender on the inside and coated with a honey glaze. This easy weeknight dinner is done in about 30 minutes.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 6
Calories: 392kcal
Author: Lori @ I Heart Air Frying


  • 2/3 cup all-purpose flour
  • 2/3 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon onion powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 cup panko crumbs
  • 2 pounds chicken thighs, boneless skinless
  • 1/2 cup honey
  • 1/4 cup water


  • Preheat the air fryer to 350 degrees F.
  • Create a dredging station with 3 shallow bowls: in one bowl mix the flour, cornstarch and spices; whisk the eggs in a second bowl; place panko crumbs in third bowl.
  • Coat the chicken by first dredging it in the flour mixture, then dip in the egg and end with a panko crumb coating.
  • Spritz the air fryer basket with a light coating of oil or use a parchment paper liner. Place breaded thighs in the air fryer basket, making sure to leave room between the pieces, and spray with oil.
  • Cook for 12 minutes then turn the chicken. Cook for an additional 3-4 minutes or until the internal temperature reaches 165° on a meat thermometer and all sides are crispy.
  • While the chicken is cooking, add water and honey to a saucepan. Over Medium heat, bring to a rolling boil. Remove from heat and set aside to cool (it will thicken as it cools).
  • After you’ve finished cooking the chicken and the sauce has cooled, brush or dip the chicken in the glaze depending on how sweet you like it


  • If the chicken thighs are large, cut them into smaller, serving-sized pieces.
  • Can use bone-in chicken thighs or chicken breasts but you’ll need to adjust the cooking time.
  • Make sure you don’t overcrowd the air fryer basket or the chicken won’t crisp up. You may need to cook in batches.
  • If you like a little heat in your honey sauce, add ¼ teaspoon of cayenne pepper or 1-2 teaspoons of hot sauce (we use Frank’s Red Hot sauce) to the glaze before cooking. Adjust quantities to your heat preference.
  • While best eaten fresh, you can store leftovers in an airtight container for 3-4 days. To reheat: cook at 400 degrees F for 3-5 minutes until heated through. 
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Nutritional Estimate

Calories: 392kcal | Carbohydrates: 28g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 116mg | Sodium: 536mg | Potassium: 592mg | Fiber: 1g | Sugar: 12g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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