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Crispy, golden brown air fryer chicken thighs on a white plate.

Air Fryer Chicken Thighs (Juicy and Crispy)

This recipe transforms bone-in, skin-on chicken thighs into a textural masterpiece using an air fryer. A simple dry brine with salt, baking powder, and spices ensures incredibly crispy, crackling skin and deeply flavorful, juicy meat in under 30 minutes of cooking. It's a minimal-effort, maximum-reward weeknight dinner that delivers oven-roasted quality with less mess.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 1.5 to 2 lbs total
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder aluminum-free
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon neutral oil such as avocado or canola oil

Equipment

  • Air fryer
  • Paper towels
  • Small bowl
  • Plate
  • Pastry Brush or Oil Sprayer
  • Instant-read meat thermometer

Method
 

  1. Pat the chicken thighs completely dry on all sides with paper towels.
  2. In a small bowl, mix together the kosher salt, baking powder, paprika, black pepper, and garlic powder.
  3. Sprinkle the spice mixture evenly over all sides of the chicken thighs, including under the skin where possible.
  4. Place the seasoned thighs on a plate, skin-side up, and refrigerate uncovered for at least 30 minutes (or up to 24 hours).
  5. Preheat the air fryer to 380°F (195°C) for 3 minutes. Lightly brush or spray the basket with oil.
  6. Arrange the chicken thighs in the basket, skin-side up, ensuring they are not touching. Cook in batches if necessary.
  7. Cook at 380°F (195°C) for 12 minutes without opening the basket.
  8. Increase the air fryer temperature to 400°F (200°C) and cook for an additional 8-12 minutes, until the skin is deeply golden brown and crispy.
  9. Check for doneness: the internal temperature at the thickest part should reach 175-180°F (80-82°C).
  10. Transfer the cooked thighs to a plate, tent loosely with foil, and let rest for 5 minutes before serving.

Notes

For ultimate crispiness, do not skip patting the chicken dry or the dry brine step. Do not overcrowd the air fryer basket; cook in batches to allow proper air circulation. An instant-read thermometer is essential for perfect doneness. For variations, try adding dried herbs like thyme or oregano to the rub, or brush with a honey-soy glaze in the last few minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer to restore crispiness.