Crispy Air Fryer Chicken Thighs: Juicy Inside, Perfectly Golden Outside
There’s something deeply satisfying about biting into a piece of perfectly cooked chicken—crispy on the outside, juicy and tender on the inside. Thanks to the magic of the air fryer, you can achieve that irresistible texture and flavor without the mess or calories of deep frying. These golden-brown chicken thighs are proof that air frying isn’t just a trend—it’s a game-changer.
🧄 Why You’ll Love This Recipe
- Crispy skin without deep frying
- Juicy, flavorful meat every time
- Quick and easy – perfect for weeknights
- Minimal cleanup – everything cooks in the basket
🍗 Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Optional: a dash of cayenne for heat
🔪 Instructions
- Prep the Chicken:
- Pat the chicken thighs dry with a paper towel. This helps the skin crisp up.
- Place them in a bowl or large zip-top bag.
- Season:
- In a small bowl, mix all the seasonings with the olive oil.
- Rub the mixture evenly over the chicken thighs until fully coated.
- Preheat the Air Fryer:
- Preheat your air fryer to 380°F (193°C) for 3–5 minutes.
- Cook:
- Place the thighs skin-side down in the air fryer basket, leaving space between each piece.
- Air fry for 12 minutes.
- Flip them over and cook for another 10–12 minutes, or until the internal temperature hits 165°F (74°C).
- Rest & Serve:
- Let the chicken rest for 5 minutes before serving. This locks in the juices.
🍽️ Serving Ideas
- Serve with roasted vegetables or a fresh green salad
- Pair with mashed potatoes or air fryer fries for a comfort food feast
- Slice leftovers for wraps, tacos, or sandwiches
💡 Tips & Variations
- No skin? Boneless, skinless thighs work too—just reduce the cooking time by 5 minutes.
- Want extra crispy? Spray a little cooking oil on the chicken before air frying.
- Flavor swap: Try a honey garlic glaze or BBQ rub for variety.
