Air Fryer Garlic Parmesan Chicken
Bone-in chicken thighs coated in a garlic, lemon and Parmesan mixture, cooked in the air fryer until golden and cooked through. Serve with chopped parsley and lemon wedges.
Equipment
- Air Fryer
- Large Bowl
Ingredients
Ingredients
- 3 bone in chicken thighs
- 1/2 tablespoonolive oil
- 2 clovesgarlic minced
- 1/4 teaspoonsalt or to taste
- 3 dashesblack pepper
- 3 dashescayenne pepper
- 1 tablespoonlemon juice
- 3 tablespoonsParmesan cheese
- 1 tablespoonchopped parsley
- lemon wedges for serving
Instructions
Instructions
- Pat the 3 bone-in chicken thighs dry and place them in a large bowl.
- Add 1/2 tablespoon olive oil, 2 cloves minced garlic, 1/4 teaspoon salt (or to taste), 3 dashes black pepper, 3 dashes cayenne pepper, 1 tablespoon lemon juice, and 3 tablespoons Parmesan cheese to the bowl. Mix thoroughly until the chicken is evenly coated.
- Preheat the air fryer to 200°C (400°F) if your model recommends preheating.
- Arrange the coated chicken thighs in the air fryer basket in a single layer, skin side up.
- Air fry at 200°C (400°F) for 12 minutes.
- Flip the chicken and air fry at 200°C (400°F) for another 6 minutes, or until the chicken is cooked through (internal temperature 74°C / 165°F).
- Remove the chicken from the air fryer, garnish with 1 tablespoon chopped parsley, and serve with lemon wedges.
Notes
I go for chicken thighs that areabout the same size— that way, they cook nice and even, and everything’s ready at the same time. No guessing, no cutting into pieces to check!
Make sure topat the chicken dry— it really makes a difference! If the skin’s damp, it won’t crisp up as nicely. Just a quick pat with paper towels before you season does the trick.
Inever skip the lemon juice— it’s not just for flavor! It keeps the chicken nice and juicy and cuts through all that cheesy, garlicky richness.
Don’t overcrowd the basket. Make sure yougive the chicken thighs a bit of space! If they’re packed in too tight, they’ll steam instead of getting crispy. You can always cook in batches if you need to.
Make sure topat the chicken dry— it really makes a difference! If the skin’s damp, it won’t crisp up as nicely. Just a quick pat with paper towels before you season does the trick.
Inever skip the lemon juice— it’s not just for flavor! It keeps the chicken nice and juicy and cuts through all that cheesy, garlicky richness.
Don’t overcrowd the basket. Make sure yougive the chicken thighs a bit of space! If they’re packed in too tight, they’ll steam instead of getting crispy. You can always cook in batches if you need to.