Air Fryer Herb-Crusted Chicken Thighs with Garlic Butter Sauce
Air-fried chicken thighs with an almond-flour, Parmesan and herb coating, finished with garlic butter and lemon. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 5 minutes; total about 60 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 5 minutes of air-fryer preheating. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
- 1/2 cup almond flour
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp fresh lemon juice
- Fresh parsley for garnish (optional)
Instructions
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Preheat your air fryer to 400°F (200°C) for 5 minutes.
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In a medium bowl, mix almond flour, Parmesan cheese, parsley, thyme, oregano, garlic powder, smoked paprika, salt, and black pepper to create the herb crust mixture.
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Pat the chicken thighs dry with paper towels. Drizzle olive oil evenly over each thigh, rubbing it all around to coat thoroughly.
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Coat each chicken thigh evenly with the herb crust mixture, pressing firmly to adhere the crust on all sides.
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Place the coated chicken thighs in a single layer in the air fryer basket, skin side up, ensuring no overcrowding. Cook in batches if necessary.
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Air fry for 18-20 minutes, flipping halfway at 9 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
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Meanwhile, melt butter in a small skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
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Remove from heat and stir in fresh lemon juice. Keep warm until serving.
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Transfer cooked chicken thighs to a serving plate and drizzle generously with warm garlic butter sauce.
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Garnish with fresh parsley if desired and serve immediately with your favorite side dishes.
Recipe guidance
Crispiness Control
Pat the bone-in dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.
Timing note
Allow for preparation, 5 minutes preheating, 18-20 minutes air frying per batch and sauce preparation.
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