Ingredients
Scale
- 4 Bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the chicken thighs completely dry with paper towels. Removing excess moisture is the most important step for achieving maximum crispiness. In a small bowl, whisk together the grated Parmesan cheese, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Rub each chicken thigh with olive oil to help the coating stick. Dredge the chicken in the Parmesan mixture, pressing firmly so the cheese and spices adhere to the skin side especially well.
- Preheat your air fryer to 380°F (195°C). Place the chicken thighs in the air fryer basket in a single layer, ensuring they do not touch. Cook the chicken skin-side down for about 12 minutes. This helps render the fat. Flip the thighs so the skin side is facing up and continue air frying for another 10 to 13 minutes. The chicken is done when the skin is deep golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Remove the chicken from the air fryer and let it rest on a clean plate or wire rack for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist. Garnish with a fresh sprinkle of chopped parsley and an extra dusting of Parmesan cheese if desired. Serve immediately while the skin is at its crunchiest.
- Cook Time: 35 minutes