Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
- Whisk together melted butter, minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper in a small bowl. Set aside two-thirds of this mixture for basting later.
- Place chicken thighs in a large bowl and pour the remaining garlic butter over them. Use your hands to coat thoroughly, getting some under the skin.
- Preheat the air fryer to 380°F (193°C). Arrange chicken thighs skin-side up in a single layer in the basket, without overcrowding.
- Cook for 20-25 minutes, until internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
- Remove from air fryer and let rest for 5 minutes. Rewarm reserved garlic butter and drizzle over chicken. Garnish with chopped parsley before serving.
Nutrition
Calories: 320kcalCarbohydrates: 2gProtein: 26gFat: 23gSaturated Fat: 9gCholesterol: 115mgSodium: 520mgPotassium: 310mgVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 2.4mg
Notes
The key to crispy skin is starting with very dry chicken. Letting it sit uncovered in the fridge for 30 minutes helps wick away extra moisture.
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