Name: Air Fryer Chicken Parmesan Bites & Crispy Fries
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs; 1 cup buttermilk; 1 cup panko breadcrumbs; 1/2 cup grated parmesan cheese; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp olive oil spray; 1 large russet potato, cut into thin fries; 1 tbsp fresh parsley, chopped (for garnish); 1 lemon, cut into wedges

Air Fryer Chicken Parmesan Bites & Crispy Fries

miradu

This Air Fryer Chicken Parmesan Bites & Crispy Fries platter is the ultimate showcase for your new air fryer’s magic! Juicy, buttermilk-marinated chicken thighs get a crunchy, golden panko-parmesan crust thanks to convection’s power—no deep-frying needed. On the side, you’ll whip up ultra-crispy potato fries, delivering classic comfort with a modern, healthier twist. The duo is finished with bright parsley and lemon for a pop of freshness, creating a dinner that’s irresistibly crisp, juicy, and perfect for sharing. Your air fryer’s capabilities take center stage in this fun, crowd-pleasing meal!

Ingredients

Instructions

In a bowl, combine buttermilk with half the smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs, turning to coat. Marinate 15 minutes (or up to overnight in fridge).
Meanwhile, toss potato fries with a little salt and spray lightly with olive oil spray. Arrange in a single layer in the air fryer basket. Air fry at 400°F for 15-18 minutes, shaking halfway, until golden and crispy. Remove and keep warm.
Mix panko, parmesan, remaining paprika, garlic powder, onion powder, and a pinch of salt in a shallow dish.
Lift chicken from marinade (let excess drip), dredge in panko mixture to coat thoroughly. Spray both sides with olive oil spray.
Arrange chicken in a single layer in the air fryer basket. Air fry at 390°F for 10-12 minutes, flipping halfway, until crisp and cooked through (internal temp 165°F).
Plate chicken bites with fries. Sprinkle both with parsley and serve with lemon wedges for squeezing.