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Walnut-Crusted Keto Air Fryer Chicken Thighs

Bone-in thighs brushed with a Dijon-oil wash and pressed into a crushed walnut and Parmesan crust, air fried to a crunchy, savoury shell.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 5 thighs
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in skin-on chicken thighs
  • 1 cup walnuts finely crushed, not powdered
  • 1/2 cup grated Parmesan
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or oregano
  • 1/2 tsp black pepper
  • 1/8-1/4 tsp cayenne optional
  • 1 tsp kosher salt for the chicken
  • 1-2 tbsp avocado or olive oil
  • 1 tsp Dijon mustard or lemon juice
  • cooking spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Meat thermometer

Method
 

  1. Pat the thighs dry and season both sides with the salt and pepper.
  2. Whisk the oil with the Dijon (or lemon juice) and brush it over the chicken.
  3. Combine the walnuts, Parmesan, and spices. Press each thigh, skin-side first, into the mix, coating both sides.
  4. Preheat the air fryer to 380°F (190°C) and lightly spray the basket.
  5. Cook skin-side up, not crowded, 20 to 24 minutes, to 175 to 185°F. Rest 5 minutes.

Notes

Crushed, not powdered walnuts for texture.
The Dijon-oil wash adds zing and helps the crust stick.
Season the chicken separately so the crust doesn't get oversalted.