Air Fryer Chicken Thighs
Crispy on the outside, juicy on the inside — these air fryer chicken thighs are weeknight dinner goals. Quick, flavorful, and customizable with your favorite spices.
Ingredients
Air Fryer Chicken Thighs Ingredients
- 4 –6 chicken thighs bone-in, skin-on
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- Optional: pinch of chili flakes for extra heat
Optional Garnishes
- Fresh parsley chopped
- Lemon wedges for squeezing
- A drizzle of your favorite hot sauce
Instructions
Prep the Chicken
- Pat your chicken thighs dry with paper towels — this is key for crispy skin. Rub them with olive oil, then sprinkle on all your spices. I like to really massage it in like I’m giving them a little spa treatment.
Preheat the Air Fryer
- Set your air fryer to 400°F (200°C) for a few minutes while you prep the basket. A quick preheat = extra crispy magic.
Air Fry Those Thighs
- Place the chicken thighs skin-side down in the basket. Cook for 12 minutes, then flip and cook for another 10–12 minutes, until the skin is golden and the internal temp hits 165°F (74°C). Trust me, you’ll know when it’s done — your nose will tell you first.
Rest & Garnish
- Let the chicken rest for 5 minutes after cooking. This locks in all the juicy goodness. Sprinkle with fresh parsley and squeeze a little lemon over top if you’re feeling fancy.
Serve & Enjoy
- Slice into that crispy skin, juicy meat, and just savor it. Serve with your favorite sides, maybe a salad, roasted veggies, or even buttery mashed potatoes. Instant dinner win.
Notes
- Use bone-in, skin-on thighs for max juiciness and crisp.
- Don’t skip patting the chicken dry — it’s the secret to golden skin.
- Seasonings are flexible — go bold with spices or keep it simple with salt, pepper, and garlic.
- Leftovers? Store in the fridge up to 3 days. Reheat in the air fryer for 5 minutes at 375°F to revive the crispiness.
- Pair with mashed potatoes, rice, or a fresh salad for a complete meal.