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Crispy Garlic Parmesan Chicken Thighs (Easy Air Fryer Recipe)

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Crispy, golden air fryer chicken thighs with a toasted garlic Parmesan panko coating. Ready in about 30 minutes, this easy recipe delivers juicy meat and a shatteringly crunchy crust that will make you forget all about takeout.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs total)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Extra grated Parmesan for serving (optional)
  • Lemon wedges (for serving)

Instructions

  1. Prep the chicken (5 minutes). Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder. Set aside.
  2. Toast the coating mixture (5 minutes). Heat a small skillet over medium heat. Add the butter and let it melt completely. Add the minced garlic and cook for about 30 seconds until fragrant. Add the panko breadcrumbs and stir constantly for 2-3 minutes until golden brown. Remove from heat and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let cool for a couple of minutes.
  3. Coat the chicken (5 minutes). Drizzle the olive oil over the seasoned chicken thighs and toss to coat. Press the coating mixture firmly onto both sides of each thigh.
  4. Preheat the air fryer (3 minutes). Set your air fryer to 375°F and let it preheat for about 3 minutes.
  5. Arrange the chicken in the basket (2 minutes). Place the coated chicken thighs in the air fryer basket in a single layer without overcrowding. Cook in batches if needed.
  6. Air fry the chicken (22-25 minutes). Cook at 375°F for 12 minutes. Flip the chicken carefully using tongs. Cook for another 10-13 minutes until the internal temperature reaches 165°F at the thickest part and the coating is deep golden brown and crispy.
  7. Rest and garnish (5 minutes). Let the chicken rest in the air fryer basket (turned off) for 2-3 minutes. Transfer to a serving plate, sprinkle with fresh parsley and extra Parmesan, and serve with lemon wedges.

Notes

Pat chicken dry thoroughly for maximum crispiness. Toast the panko mixture in butter before coating for best texture. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest after cooking to keep juices inside. For oven-baked version, cook at 400°F for 30-35 minutes on a wire rack over a baking sheet.

Nutrition

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

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