Print

Air Fryer Chicken Thighs

Print Recipe

Bone-in, skin-on chicken thighs cooked in the air fryer for shatteringly crispy skin and juicy meat in about 25 minutes—no added oil required.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (approximately 6–8 oz each)
  • 1 tbsp olive oil or avocado oil spray
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp onion powder (optional)

Instructions

  1. Preheat your air fryer to 400°F (200°C) for 5 minutes.
  2. Pat each chicken thigh completely dry with paper towels. Rub all over with olive oil, then mix all dry spices in a small bowl and season generously on all sides, including under the skin; press the seasoning in firmly so it adheres.
  3. Place thighs skin-side down in the preheated basket, leaving at least ½ inch of space between each piece. Cook in batches if needed—do not crowd.
  4. Cook at 400°F for 12 minutes, then flip skin-side up and cook for 13 more minutes, until the skin is deep golden brown and visibly crispy.
  5. Insert an instant-read thermometer into the thickest part of the thigh away from the bone; it must read at least 165°F (74°C). Rest 5 minutes before serving.

Notes

Dry brine for extra juiciness: Salt the thighs at least 30 minutes before cooking—or overnight in the refrigerator—for deeply seasoned, juicier meat.

Never skip the preheat: A preheated basket sears the skin on contact; a cold basket steams it instead.

Pat completely dry: Surface moisture is the enemy of crispiness—press firmly with multiple paper towels and check skin folds.

Start skin-side down: This renders fat gradually so the skin finishes crisping in the flip stage with no moisture left to inhibit browning.

Use a thermometer every time: Air fryer wattages vary by brand and model—only a thermometer confirms doneness without overcooking.

Find it online: https://airfrycentral.com/air-fryer-chicken-thighs/