Boneless Chicken Thighs with Honey Glaze

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1. Preheat the air fryer to 350 degrees F.
2. 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.
3. Coat the chicken by first dredging it in the flour mixture, then dip in the egg and end with a panko crumb coating.
4. 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.
5. 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.
6. 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

NOTES
* 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 (use Frank’s Red Hot sauce or pepper flakes) 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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