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Crispy Air Fryer Garlic Parmesan Chicken Thighs: Easy Fall Dinner

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These crispy air fryer garlic Parmesan chicken thighs are the perfect fall dinner, ready in under 30 minutes. With a shatteringly crispy crust made from pork rinds and Parmesan, and a rich garlic butter sauce, this healthier comfort food will become your new favorite weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds total)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crushed pork rinds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil spray
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat your air fryer to 400°F (200°C). Let it run for 3-5 minutes while you prepare the chicken.
  2. Pat the chicken thighs completely dry with paper towels. Press firmly to remove as much surface moisture as possible. Let them sit uncovered on a plate for 5 minutes if you have time.
  3. In a medium bowl, combine the grated Parmesan, crushed pork rinds, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk with a fork to ensure everything is evenly distributed.
  4. Lightly coat each chicken thigh with olive oil or avocado oil spray. Rub it in with your hands if necessary.
  5. Press each thigh into the breading mixture, making sure to coat both sides thoroughly. Shake off any excess, but leave a good, even coating.
  6. Place the breaded thighs in the air fryer basket in a single layer. Don’t overcrowd—if your air fryer is small, cook in batches. The thighs should have at least 1/2 inch of space between them.
  7. Air fry at 400°F for 12 minutes. Don’t open the basket during this time.
  8. Flip the chicken thighs carefully using tongs. Cook for another 8-10 minutes, or until the internal temperature reaches 165°F when tested with a meat thermometer inserted into the thickest part of the thigh.
  9. While the chicken cooks, make the garlic butter. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Remove from heat immediately.
  10. Remove the chicken from the air fryer and place on a plate. Brush each thigh generously with the garlic butter while they’re still hot.
  11. Sprinkle with the remaining grated Parmesan and fresh parsley. Let rest for 3-5 minutes before serving.

Notes

Don’t skip drying the chicken—moisture is the enemy of crispiness. Crush pork rinds to the consistency of coarse breadcrumbs. Let breaded chicken rest 5 minutes before air frying to help coating adhere. Don’t overcrowd the basket; cook in batches if needed. Check internal temperature early to avoid overcooking. Make extra garlic butter for drizzling over vegetables or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3-4 minutes for best results. Avoid microwaving as it will make the coating soggy.

Nutrition

Keywords: air fryer chicken thighs, garlic parmesan chicken, crispy chicken thighs, fall dinner, keto chicken, gluten-free chicken, easy weeknight dinner

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