Poulet à l’ail et au parmesan à la friteuse à air

Ingrédients

• 4 medium bone-in, skin-on chicken thighs (OR boneless, skinless chicken breasts)
• 1/2 tsp sea salt*
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup Parmesan cheese, (finely grated)

Préparation

1. 1

   Brine the chicken parts first. Add 1/4 cup salt to a bowl (or zipper-closure bag) of slightly warm water. Add the chicken thighs or breasts and let them sit in this brine for 15 minutes.

2. 2

   While the chicken is brining, combine the seasonings for the rub.

3. 3

   Drain the salt water mixture, rinse the chicken with cool water and thoroughly pat dry.

4. 4

   Toss the chicken parts with 1 tablespoon olive oil, then rub the spice mixture into both sides.

5. 5

   For bone-in, skin-on chicken thighs, air fry at 375°F. for 8 minutes, then pause the air fryer and remove the basket. Use tongs to flip the pieces over. For boneless, skinless breasts, air fry at 375°F. for 6 minutes.

6. 6

   Place a tablespoon or so of grated parmesan cheese on top of each of hte pieces of chicken. Return the basket to the fryer and fry at 350°F. for 4 minutes (both thighs and breasts.) With an instant-read meat thermometer, check that the internal temperature of the chicken has reached 165°F.

7. 7

   Remove with tongs and serve.