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Crispy air fryer garlic Parmesan chicken thighs with golden skin, fresh parsley and a light garlic Parmesan butter finish.

Crispy Air Fryer Garlic Parmesan Chicken Thighs

Juicy bone-in chicken thighs air-fried until golden and crispy with garlic, Parmesan, Italian herbs, and a light fresh garlic-Parmesan butter finish.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 4 medium bone-in skin-on chicken thighs, about 1½–2 pounds
  • ½ cup finely grated Parmesan divided
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ¾ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • Garlic Parmesan Finish
  • 1 tablespoon unsalted butter melted
  • 2 garlic cloves finely minced
  • Remaining ¼ cup finely grated Parmesan
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges for serving optional

Method
 

  1. Preheat air fryer to 380°F (193°C) for about 3 minutes if recommended by your model.
  2. Pat chicken thighs thoroughly dry with paper towels.
  3. Combine ¼ cup Parmesan, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper.
  4. Lightly rub chicken with olive oil.
  5. Season the underside of the thighs.
  6. Turn skin-side up and gently press the remaining seasoning over the skin.
  7. Arrange chicken in the air fryer basket skin-side down without overlapping.
  8. Air fry for approximately 10 minutes.
  9. Flip the thighs skin-side up.
  10. Continue cooking for approximately 10–14 minutes.
  11. Check the thickest part with an instant-read thermometer. Chicken must reach at least 165°F (74°C) without touching the bone.
  12. Meanwhile, combine melted butter, minced fresh garlic, remaining Parmesan, and parsley.
  13. Transfer cooked chicken to a plate.
  14. Apply a small amount of garlic-Parmesan finishing butter to each thigh.
  15. Rest for 5 minutes.
  16. Serve with optional lemon wedges.

Notes

  • Bone-in, skin-on thighs produce the crispiest result.
  • Dry the skin thoroughly before seasoning.
  • Don't overcrowd the air fryer basket.
  • Air fryer models vary, so use internal temperature rather than cooking time alone.
  • Chicken must reach at least 165°F (74°C).
  • Keep the initial Parmesan coating relatively thin to reduce burning.
  • Apply the finishing butter lightly so the crispy skin doesn't become soggy.
  • Boneless thighs cook faster and should be checked earlier.