Air Fryer Chicken Thighs Recipe
Crispy, juicy, and impossibly easy, these air fryer chicken thighs are the quick dinner fix that turns heads at the table. They’re the perfect weeknight wonder—ready in under 30 minutes.
Air fryer chicken thighs strike the ideal balance between flavor and crispiness, thanks to simple spices and the magic of air-fried skin. No mess, just golden, crackly perfection.
What You’ll Need for Crispy Air Fryer Chicken Thighs
- Bone-in, skin-on chicken thighs – The star of the show. Skin crisps beautifully while the meat stays juicy and flavorful.
- Kosher salt – Enhances natural flavors and helps draw out moisture from the skin for extra crispiness.
- Smoked paprika – Adds a deep, smoky warmth that brings out the chicken’s savory richness.
- Garlic powder – Delivers bold, aromatic depth that complements the smoky spice.
- Oregano – Offers a touch of earthiness that cuts through the richness of the chicken.
- Onion powder – Rounds out the seasoning with subtle sweetness and a hint of umami.
How to Make Air Fryer Chicken Thighs: The Easy Way to Crispy
Preheat the air fryer to 380°F while you season the chicken thighs in a zip-top bag or bowl. A mix of salt, paprika, garlic, oregano, and onion powder gives them bold flavor.
Arrange thighs skin-side down and air fry for 12 minutes. Flip, then cook skin-side up for another 10–15 minutes until golden and crispy. For extra crunch, add 4-minute bursts until the skin reaches your ideal crisp level.
Use a meat thermometer to check for doneness—165°F in the thickest part means it’s ready. Let it rest briefly, then serve hot for maximum crispiness.
Crispy Secrets & Flavor Swaps
To maximize crunch, don’t overcrowd the air fryer basket—space between thighs helps hot air circulate. Want even crispier skin? Lightly spritz the chicken with cooking spray before air frying.
Switch up the flavor by adding cayenne for heat or a touch of brown sugar for sweet-spice balance. Italian seasoning can sub in for oregano, or try lemon pepper for a zesty twist.
This recipe also works beautifully with boneless thighs—just reduce the cook time slightly and keep an eye on that internal temp.
Keeping the Crunch: How to Store Leftovers
Store leftover chicken thighs in an airtight container in the fridge for up to 4 days. To reheat and keep the skin crisp, return them to the air fryer at 350°F for 5–6 minutes.
Avoid microwaving if possible—it softens the crispy skin. You can also freeze cooked thighs for up to 3 months. Thaw overnight in the fridge, then re-crisp in the air fryer before serving.
Air Fryer Chicken Thighs Recipe
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 4 bone-in skin-on chicken thighs, trimmed of excess fat and skin
- 1 teaspoon smoked paprika
Instructions
- Preheat the air fryer to 380°F for 5 minutes; apply a light coating of cooking spray if preferred.
- Place the chicken thighs in a large zip-top bag or a lidded bowl. Add the kosher salt, garlic powder, smoked paprika, onion powder, and oregano. Seal and shake vigorously to evenly distribute the seasoning.
- Transfer the thighs to the air fryer basket, arranging them skin side down. Cook for 12 minutes.
- Flip the chicken thighs to skin side up and continue cooking for an additional 10 to 15 minutes. For extra crispiness, extend the cooking time in 4-minute intervals until the desired texture is reached.
- Ensure doneness by confirming that an internal meat thermometer inserted into the thickest part registers 165°F. Cooking time may differ based on thigh size and air fryer model. Serve immediately.
