So, About This Magic Oven (And My Accidental Discovery)
Hey there! Listen, when I first dragged home my Farberware French Door Air Fryer Toaster Oven one rainy Tuesday, I mostly just wanted toast that didn’t set off the smoke alarm. But you know how it goes—one thing leads to another, and suddenly I’m air-frying chicken thighs at 9pm like some sort of late-night kitchen scientist. My kids joke that it’s the only thing in the house that gets more attention than the dog. (He’s fine. He gets the scraps.)
Anyway, what I’m sharing here is my go-to recipe for Air Fryer Garlic-Parmesan Chicken Thighs. Honestly, I’ve made this so many times the oven practically winks at me when I walk by. If you’ve ever wondered what to actually DO with this oven, besides reheat pizza, well—let’s dive in!
Why Do I Keep Making This?
I make this when I’m too tired for a big dinner but still want something that tastes like I tried. My family goes crazy for it because it’s crispy but not dry (which, let’s be honest, used to drive me round the bend). Sometimes I swap out the spices or just wing it with what’s in the pantry. Honestly, it’s pretty forgiving, which is great—because I’m not always paying full attention. If you’ve got picky eaters, they’ll probably gobble this up too, unless they catch you sneaking in extra garlic. Then all bets are off.
What You’ll Need (And What I Sub When I’m Out of Stuff)
- 4-5 bone-in chicken thighs (skin on for max crispiness, but I’ll use boneless in a pinch—less mess!)
- 2 tbsp olive oil (sometimes I just use melted butter… don’t judge)
- 1-2 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
- 1/2 cup grated Parmesan (my grandmother insisted on the imported kind, but supermarket cheese works fine)
- 1 tsp smoked paprika (or regular—sometimes I skip it, and nobody notices)
- Salt and black pepper, just eyeball it
- Optional: A handful of chopped parsley for the top, if you want to feel like you’re on TV
Let’s Get Cooking (And Don’t Worry If It Gets Messy)
- Preheat your Farberware oven to 400°F (yeah, I know it’s supposed to be fast, but give it a couple minutes—makes things crispier, I swear).
- Pat the chicken dry. I used to skip this, but then I wondered why things sometimes went soggy. Lesson learned.
- Drizzle olive oil (or butter) over the chicken, then sprinkle on the garlic powder, Parmesan, paprika, salt, and pepper. Rub it all in so every piece gets coated. This is where I usually sneak a taste, but raw chicken—so maybe don’t.
- Arrange the thighs in a single layer in the air fry basket. If they’re a bit crowded, that’s fine. Just don’t pile them up.
- Slide the basket in, set the timer for 25–30 minutes. I check at the 15-minute mark and flip them, but actually sometimes I get distracted and forget. They still turn out fine most days.
- When they’re golden and the juices run clear, they’re done. (If you’re a thermometer person, you want 165°F in the thickest part.)
- Optional: sprinkle that parsley on top and act like you’re on your favorite cooking show. Or not.
Notes (Take These With a Grain of Salt—Literally)
- Don’t stress about Parmesan clumps. They melt down and get crispy, and sometimes I like the little burnt bits best.
- If you get distracted and forget to flip, just add 5 minutes at the end. It’s pretty forgiving.
- One time I tried using skinless thighs—eh, not as good, but still edible.
Variations (The Good, the Bad, and the Weird)
- Swap the chicken for cauliflower florets for a veg version. Actually, it works better than I expected.
- I once tried sprinkling ranch seasoning instead of garlic and—yeah, my kids loved it. I thought it was a bit much, but there you go.
- Don’t try fish fillets with this exact coating. They just disintegrate. Live and learn.
What Equipment Do You Really Need?
- Farberware French Door Air Fryer Toaster Oven (obviously)
- Air fry basket or tray (but if you lost it, a regular baking rack works—just put a tray underneath for drips)
- Tongs are handy, but honestly I use a big spoon half the time
How to Store This (If There’s Any Left!)
Store leftovers in an airtight container in the fridge—though honestly, in my house, it never lasts more than a day! If you somehow have more self-control, reheat in the air fryer at 350°F for about 5 minutes. It stays crispy, which is kind of the whole point.
Serving Ideas (And a Little Family Tradition)
I love these thighs with a pile of green beans or a quick salad. Sometimes we do them with oven fries (yes, also in the Farberware—because why dirty another thing?). At family gatherings, my cousin dunks hers in honey mustard. Not my thing, but hey, there’s no accounting for taste.
Pro Tips—Because I’ve Messed This Up Before
- I once tried rushing the preheat and regretted it—the skin was limp, everyone noticed.
- Don’t overload the basket. I thought I could squeeze in extra for leftovers, but they just steamed. Oops.
- If you have leftover coating, sprinkle it over potatoes and air fry them. Kind of a happy accident.
FAQ—From Friends, Family, and Even My Neighbor
- Can you use chicken breasts? Yeah, but they dry out faster. Maybe check at 20 minutes. Or, honestly, just stick to thighs if you can.
- What if I don’t have Parmesan? You can use any hard cheese. I used Pecorino Romano once (by mistake, actually); it was strong but tasty.
- How do you clean the oven after? I just line the tray with foil. But if you forget (like I do half the time), soak it and scrape with a plastic spatula. There’s no magic here.
- Where do you get your inspiration? Usually Serious Eats or sometimes The Kitchn, but mostly trial and error. Or whatever I find on sale at the store.
Alright, that’s the gist! If you’ve got a Farberware French Door Air Fryer Toaster Oven and a hungry household, give this a go. And if you end up inventing something even better, send me a note—unless it involves canned tuna. (Long story. Don’t ask.)