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Crispy Air Fryer Garlic Parmesan Chicken Thighs

air fryer garlic parmesan chicken thighs - featured image
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These crispy air fryer garlic Parmesan chicken thighs are the kind of meal that makes you look forward to dinner all day. Quick, easy, and unbelievably delicious, they come together in under 30 minutes with simple ingredients and a clever bag-shaking method for the perfect golden crust.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ½ cup (50g) grated Parmesan cheese
  • 1 tablespoon (9g) garlic powder
  • 1 teaspoon (2g) paprika
  • 1 teaspoon (2g) onion powder
  • 1 teaspoon (1g) dried parsley (optional)
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (0.5g) black pepper
  • Olive oil spray
  • Fresh parsley for garnish (optional)
  • For the dipping sauce (optional):
  • ½ cup (120g) plain Greek yogurt
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon (1.5g) garlic powder
  • Salt and pepper to taste

Instructions

  1. Prep the chicken (5 minutes): Pat the chicken thighs dry with paper towels. Trim any large pieces of fat, but leave a little for flavor. Season both sides lightly with salt and pepper.
  2. Mix the coating (2 minutes): In a small bowl, combine the grated Parmesan, garlic powder, paprika, onion powder, dried parsley, salt, and pepper. Whisk with a fork to break up any clumps.
  3. The bag shake method (3 minutes): Place the chicken thighs in a large zip-top bag. Pour the coating mixture over them. Seal the bag, leaving a little air inside, and shake vigorously for about 30 seconds until each piece is evenly coated. Massage the bag with your hands to press the coating into the chicken.
  4. Preheat the air fryer (3 minutes): Set your air fryer to 400°F (200°C) and let it run empty for 3 minutes.
  5. Arrange the chicken (2 minutes): Lightly spray the air fryer basket with olive oil spray. Place the chicken thighs in a single layer, leaving space between each piece. Do not overcrowd. Spray the tops of the thighs lightly with oil.
  6. Cook the first side (12 minutes): Air fry at 400°F (200°C) for 12 minutes. Do not open the basket during this time.
  7. Flip and finish (6-8 minutes): Carefully flip each thigh using tongs. Spray the tops again with oil. Cook for another 6-8 minutes, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy.
  8. Rest (3 minutes): Remove the chicken from the air fryer and let it rest on a wire rack for 3 minutes to keep the bottom from getting soggy.

Notes

Don’t skip the oil spray—it’s essential for a golden, crunchy crust. Leave at least half an inch between each piece for proper air circulation. Start checking internal temperature at the 16-minute mark for smaller thighs. For juicier meat, pull chicken at 160°F and let carryover cooking finish. Do not add oil to the bag—only spray after chicken is in the basket. If coating isn’t sticking, pat chicken drier. Leftovers keep in the fridge for up to 4 days; reheat in air fryer at 375°F for 3-4 minutes. Freezes well for up to 3 months.

Nutrition

Keywords: air fryer chicken thighs, garlic parmesan chicken, crispy chicken thighs, easy chicken recipe, weeknight dinner, keto chicken, low carb chicken

Find it online: https://lumalunch.com/crispy-air-fryer-garlic-parmesan-chicken-thighs-easy-recipe/