Print

Crispy Air Fryer Parmesan Chicken Thighs Recipe with Easy Lemon Herb Sauce

crispy air fryer parmesan chicken thighs - featured image
Print Recipe

This recipe delivers crispy, juicy chicken thighs with a golden Parmesan breadcrumb crust and a zesty lemon herb sauce, perfect for quick and fuss-free dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil or cooking spray
  • For the lemon herb sauce:
  • Juice of 1 large lemon (about 3 tablespoons / 45ml)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper to taste

Instructions

  1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Dry skin is crucial for crispiness. (5 minutes)
  2. In a medium bowl, combine 1 cup panko breadcrumbs, ½ cup freshly grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried Italian herbs, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well. (3 minutes)
  3. Lightly brush each thigh with olive oil or spray with cooking spray. Press each piece firmly into the breadcrumb mixture, ensuring an even, thick coating on all sides. (10 minutes)
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  5. Place the chicken thighs skin-side down in the air fryer basket, making sure they don’t touch. Cook for 12 minutes, then flip carefully to skin-side up and cook for another 8-10 minutes, or until internal temperature reaches 165°F (74°C) and skin is golden brown and crispy. (20-22 minutes total)
  6. While the chicken cooks, whisk together juice of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon honey, 1 minced garlic clove, 1 tablespoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, plus salt and pepper to taste. (5 minutes)
  7. Let the chicken rest for 5 minutes after cooking to lock in juices. Serve drizzled generously with the lemon herb sauce. (5 minutes)

Notes

If coating browns too fast, lower air fryer temperature by 10-15°F and cook longer. Sauce can be made ahead and refrigerated for up to 2 days. For gluten-free, substitute panko with almond flour. For dairy-free, use nutritional yeast instead of Parmesan. Rest chicken after cooking to keep it juicy. Reheat leftovers in air fryer at 350°F for 5-7 minutes to maintain crispiness.

Nutrition

Keywords: air fryer chicken thighs, crispy chicken, Parmesan chicken, lemon herb sauce, easy dinner, weeknight recipe, gluten-free chicken, dairy-free option

Find it online: https://evabake.com/crispy-air-fryer-parmesan-chicken-thighs-recipe-with-easy-lemon-herb-sauce/