Easy Crispy Air Fryer Chicken Thighs

There’s crispy, and then there’s that shattery, salty, ridiculously good kind of crispy that makes you forget you even own a fork. That’s these air fryer chicken thighs. Juicy, golden, crackly skin. No flour, no deep fryer, no drama. Just a quick rub, a blast of hot air, and dinner is doing the most with the least.

My husband is unbothered by most things, except when he hears the air fryer kick on for chicken night. Then he mysteriously appears in the kitchen like a raccoon by a campsite. The kids? They eat the skin first and declare someone else can have the “bones,” which is fine because I am that someone. This recipe has become our Tuesday night superhero: fast enough for a meltdown-y evening, special enough that no one asks, “What else is there?” which, frankly, is a gift.

How to Make It

Think dry equals crispy. Pat those thighs dry like you mean it—paper towels, both sides. I love bone-in, skin-on thighs for max flavor and that juicy center, but boneless works too (it’ll just cook quicker). Mix up a simple rub: kosher salt, black pepper, garlic powder, smoked paprika, a whisper of onion powder, and—don’t freak out—just a pinch of aluminum-free baking powder. It helps the skin do that bubbly, chip-level crunch. Toss the thighs with a teaspoon or so of oil to help the rub stick (avocado, olive, whatever you’ve got).

Preheat the air fryer if yours runs cool, then lay the thighs in a single layer. No stacking—give them some personal space so the hot air can do its crispy magic. I start them skin-side down to render some fat, flip halfway, and finish skin-side up so that top gets golden and dramatic. Cook at 400°F until the skin is brown and the meat hits at least 165°F (I like 175°F for thighs—more tender). Rest a few minutes, then hit with flaky salt, black pepper, lemon, or hot honey if you’re feeling spicy-sweet.

✔Ingredient Notes

– Chicken thighs (bone-in, skin-on): The MVP. Bone keeps things juicy; skin gets that crunch. Boneless? Great too—just shave a few minutes off the cook time.
– Kosher salt: This is doing the heavy lifting. If you can, salt the thighs 15–60 minutes ahead and pop them uncovered in the fridge. Instant dry brine, extra crispy skin.
– Black pepper & garlic powder: Simple, savory backbone. Fresh cracked pepper makes it pop.
– Smoked paprika: Gives color and that “did you grill this?” vibe without going outside.
– Onion powder: Quiet but important. Adds roundness without actual onions burning.
– Baking powder (aluminum-free): The crisp-cheat. A tiny pinch helps blister the skin. Don’t mix it up with baking soda (ask me how I learned).
– Oil (avocado/olive): Helps the rub stick and the skin brown. Don’t drown it—1 to 2 teaspoons max.
– Lemon or hot honey (optional): A squeeze or drizzle at the end makes it sing.

✔Recipe Steps

1. Pat dry. Blot thighs really well with paper towels, both sides.
2. Season. Mix 1.5 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp pepper, and 1/2 tsp aluminum-free baking powder. Toss thighs with 1–2 tsp oil, then the rub.
3. Preheat. Heat air fryer to 400°F for 3 minutes (helps even browning).
4. Arrange. Place thighs skin-side down in a single layer. Don’t crowd.
5. Air fry. Cook 10 minutes, flip skin-side up, then cook 8–12 minutes more, until deep golden and 175°F at the thickest part (165°F minimum safe).
6. Finish. Rest 5 minutes. Add flaky salt, lemon squeeze, or hot honey. Eat immediately—crispy waits for no one.

What to Serve It With

– Crispy potatoes or fries and a quick ranch or harissa yogurt dip.
– A big green salad with lemony vinaigrette (the chicken does the heavy lifting).
– Rice, cucumbers, and a drizzle of chili crisp for a speedy bowl.
– Coleslaw or pickled veggies to cut the richness.
– Buttered corn or garlicky green beans if you’re feeding a crowd.

✔Tips & Mistakes

– Pat. Them. Dry. Wet chicken steams. Steamy chicken = floppy skin. No thanks.
– Don’t overcrowd. Two batches beat one soggy batch every time.
– Baking powder, not soda. Soda tastes soapy and will break your heart.
– Temp matters. Thighs are happiest around 175°F—juicier and more tender.
– Flip once. Skin-side down to start, finish skin-side up for best crunch.
– If it’s smoking: trim excess skin/fat and drop temp to 380°F for the last few minutes.
– Sweet rubs can burn. If using sugar, lower heat to 380°F and extend time a bit.

✔Storage Tips

Fridge: Keep leftovers in an airtight container up to 4 days. Re-crisp in the air fryer at 375°F for 4–6 minutes.
Freezer: Wrap tightly and freeze up to 3 months; reheat straight from frozen at 360°F for 10–14 minutes, then crank to 400°F for 2 minutes to re-crunch.
Cold chicken thigh out of the fridge? Honestly delicious. Also breakfast chicken is a thing—slice onto toast with a fried egg and hot sauce and call it self-care.

✔Variations and Substitutions

– Lemon pepper: Swap paprika for 1 tsp lemon pepper; finish with lemon zest.
– BBQ-ish: Add 1 tsp brown sugar + 1/2 tsp chili powder; cook at 380°F to avoid burning.
– Buffalo: Toss cooked thighs in hot sauce + melted butter. Blue cheese, celery, the whole deal.
– Herby garlic: Skip paprika, add 1 tsp Italian seasoning and 1 minced garlic clove (or stick to powder so nothing burns).
– Sweet heat: Drizzle hot honey at the end. Honey ↔ brown sugar if you’re out.
– Gluten-free: It already is. If you add a sauce, tamari ↔ soy sauce, coconut aminos works too.
– Boneless thighs: 12–15 minutes total at 400°F, flipping halfway.

Frequently Asked Questions

Easy Crispy Air Fryer Chicken Thighs

Juicy chicken thighs with shatteringly crispy skin made effortless in the air fryer. Simple pantry spices, minimal prep, and ready in about 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound bone-in, skin-on chicken thighs
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon paprika
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.5 teaspoon onion powder
• ▢ 0.5 teaspoon black pepper
• ▢ 0.25 teaspoon baking powder helps crisp the skin
• ▢ 0.25 teaspoon cayenne pepper optional, for heat
• ▢ 1 tablespoon fresh parsley, chopped optional, for garnish
• ▢ 1 lemon lemon, cut into wedges for serving

Instructions

Preparation Steps

• Pat chicken thighs very dry with paper towels. Trim excess skin if needed.
• Preheat the air fryer to 400°F for 5 minutes.
• In a small bowl, mix salt, paprika, garlic powder, onion powder, black pepper, and baking powder. Add cayenne if using.
• Toss chicken with olive oil, then sprinkle the spice mix evenly on all sides to coat.
• Arrange thighs in a single layer in the basket, skin side down, leaving space between pieces.
• Air fry at 400°F for 12 minutes. Flip skin side up and cook 10 to 12 minutes more, until the skin is crisp and the thickest part reaches 175°F.
• Rest 5 minutes. Garnish with parsley and serve with lemon wedges.

Notes

Avoid overcrowding; cook in batches for best crispiness. For boneless, skinless thighs: air fry at 380°F for 10 to 12 minutes, flipping halfway, until 170°F. Seasoning swaps: use smoked paprika, lemon pepper, or your favorite chicken seasoning.