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Super Crispy Air Fryer Chicken Thighs

Super crispy air fryer chicken thighs with shatteringly crunchy, lacquered skin using a baking powder trick. Bone-in, skin-on thighs are air-fried at high heat until deeply golden and 165°F inside for juicy, crispy skin chicken.
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Prep Time 10 minutes
Cook Time 22 minutes
rest 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.
  • 1 tbsp olive oil
  • 1 tsp baking powder Helps create extra crispy, textured skin.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 1 lemon and parsley for serving Serve with fresh lemon and chopped parsley.

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Pat the chicken thighs completely dry to remove surface moisture for better crisping. The drier the skin, the crunchier the final texture will be.
  2. Rub olive oil over the thighs, then mix baking powder with garlic powder, smoked paprika, onion powder, salt, and black pepper. Rub the spice mixture thoroughly all over the chicken, fully coating the skin and edges.
Air fry
  1. Preheat the air fryer to 400°F. Wait until it’s fully heated so the skin starts crisping immediately.
  2. Place the chicken skin-side down in the air fryer in a single layer. Air fry for 10 minutes, then look for early browning along the skin edges.
  3. Flip the thighs skin-side up and continue air frying. Air fry for 12–14 more minutes until the skin is deeply golden and incredibly crispy, and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes before serving. The skin will continue to crisp as it rests, and juices settle for easier cutting.

Notes

Pro tip: keep the thighs in a single layer and don’t skip the fully dry step—moisture is the enemy of crispy skin. Refrigerate leftovers in a covered container for up to 3 days; reheat in the air fryer at 375°F for 6–8 minutes to re-crisp. Freezing is yes for cooked chicken (up to 2 months), but crispness is best after air-fryer reheating. For a lower-sodium option, reduce salt to 1/4 tsp while keeping the baking powder and spices the same.