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Crispy Garlic Parmesan Chicken Thighs: Best Air Fryer Recipe

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Achieve restaurant-quality crispy garlic parmesan chicken thighs in the air fryer with minimal oil. This recipe uses panko and real parmesan for a shatteringly crisp crust while keeping the meat juicy and tender.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 large egg whites
  • 1/2 cup buttermilk
  • Neutral oil spray (avocado or canola)
  • Salt and black pepper

Instructions

  1. Pat chicken thighs completely dry with paper towels and trim excess fat. Season lightly with salt and pepper.
  2. In a shallow bowl, whisk together egg whites and buttermilk until combined.
  3. In a separate shallow bowl, combine panko, parmesan, garlic powder, onion powder, oregano, and a pinch of salt.
  4. Dip chicken thighs into the buttermilk mixture, let excess drip off, then press firmly into the panko mixture to coat all sides.
  5. Preheat air fryer to 400°F (200°C) for 3-5 minutes.
  6. Lightly spray the air fryer basket with oil. Place chicken in a single layer without overcrowding. Spray tops lightly with oil.
  7. Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through and spraying the other side with oil.
  8. Check that internal temperature reaches 165°F (74°C) and crust is golden brown.
  9. Let chicken rest for 3-5 minutes before serving.

Notes

Ensure chicken is boneless and skinless for even cooking. Use freshly grated parmesan, not pre-grated, to ensure the coating sticks properly. Do not overcrowd the air fryer basket; cook in batches if necessary to maintain crispiness. If the crust browns too quickly, lower temperature to 375°F (190°C).

Nutrition

Keywords: air fryer chicken, crispy chicken thighs, garlic parmesan chicken, healthy dinner, weeknight meals, panko chicken, air fryer recipes

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