Go Back

Crispy Pecan-Crusted Keto Air Fryer Chicken Thighs

Bone-in thighs dipped in egg and pressed into a coarse pecan and Parmesan crust, air fried to a deeply nutty, crunchy coat.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 5 thighs
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in skin-on chicken thighs
  • 2 eggs beaten
  • 1 cup pecans pulsed to coarse crumbs
  • 1/3 cup finely grated Parmesan
  • 1-2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • kosher salt and black pepper
  • 1/4-1/2 tsp cayenne or chipotle powder optional
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer

Method
 

  1. Pat the thighs very dry and season both sides with salt and pepper, working a little under the skin.
  2. Dip each thigh in the beaten egg, then press skin-side first into the pecans combined with the Parmesan, smoked paprika, garlic powder, onion powder, and optional heat, coating both sides.
  3. Preheat the air fryer to 375°F (190°C) and lightly spray the basket.
  4. Arrange skin-side up without crowding, mist the tops, and cook 20 to 24 minutes, flipping at 12 if the top browns fast, to 175 to 185°F.
  5. Rest 5 minutes so the crust sets.

Notes

Coarse crumbs, not dust — you want texture.
Really press the crust on so it clings.
Fresh pecans; oxidised nuts taste bitter.