Go Back
Golden chicken thigh with crisp skin and potato wedges, the result to aim for with this chicken thigh air fryer recipe
Chef Emma

Crispy Air Fryer Chicken Thighs

Bone-in, skin-on chicken thighs rubbed with garlic, paprika and a little baking powder, air fried skin side down and then skin side up until crisp and juicy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 24 minutes
Preheating and resting 10 minutes
Total Time 39 minutes
Servings: 6 thighs
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs about 2 1/4 lb / 1 kg total
  • 2 tsp olive oil or avocado oil 10 ml
  • 1 1/4 tsp Diamond Crystal kosher salt 4 g; use 3/4 tsp Morton kosher or table salt
  • 1/2 tsp aluminum-free baking powder 2 g, optional, for extra-crisp skin (not baking soda)
  • 1 tsp garlic powder 3 g
  • 1 tsp sweet paprika 2 g
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • lemon wedges and chopped parsley to serve

Equipment

  • Air fryer (5 quarts or larger)
  • Instant-read thermometer
  • Tongs

Method
 

  1. Pat the chicken thighs very dry with paper towels and trim any overhanging skin or fat.
  2. Mix the salt, baking powder, garlic powder, paprika, oregano, pepper and cayenne. Toss the thighs with the oil, then rub the seasoning over all sides. (Optional: refrigerate uncovered on a rack for 1 hour or overnight.)
  3. Preheat the air fryer to 380°F (195°C) for 3 to 5 minutes.
  4. Arrange the thighs skin side down in a single layer, not touching. Air fry for 12 minutes.
  5. Flip skin side up, raise the heat to 400°F (200°C) and air fry 8 to 12 minutes more, until the skin is deep golden and crisp.
  6. Check the thickest part, away from the bone: it must reach at least 165°F (74°C). For the most tender dark meat, 175 to 185°F (79 to 85°C) is ideal.
  7. Rest uncovered for 5 minutes. Serve with lemon wedges and parsley.

Notes

Boneless skinless thighs: air fry at 400°F for 12 to 16 minutes, flipping halfway, to 165°F. Skip the baking powder. Calories are an estimate per thigh from USDA FoodData Central values for roasted chicken thigh with skin plus the oil. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.