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Air Fryer Chicken Thighs

Air fryer chicken thighs with crackly, deep golden crispy skin in about 30 minutes total. Bone-in, skin-on thighs are air-fried at 400°F until the crust is crisp and the centers reach 165°F.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Keep skin on for maximum crisping.
Seasoning
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 1 lemon wedges For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Pat the chicken thighs completely dry with paper towels to remove surface moisture for crisp skin.
  2. Rub the thighs with the olive oil, then mix garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper and rub thoroughly all over the chicken.
Air fry
  1. Preheat the air fryer to 400°F for 5 minutes.
  2. Place the chicken thighs skin-side down in the air fryer basket without overlapping.
  3. Air fry for 10 minutes, then flip to skin-side up.
  4. Air fry for 10 to 12 more minutes at 400°F until the skin is deeply golden and crispy and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken thighs for 5 minutes before serving.
  2. Serve with lemon wedges and fresh parsley.

Notes

For extra crackly skin, start with very dry thighs and keep them spaced out in the basket so the circulating heat can crisp the skin. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 6–8 minutes to re-crisp. Freezing is not recommended for best texture after crisping. Dietary swap: use kosher-style poultry seasoning in place of the spice mix to keep the same method.