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Air Fryer Chicken Thighs

Air fryer chicken thighs with a crackly, golden-brown skin from circulating heat. Bone-in, skin-on thighs cook fast in the air fryer while staying juicy inside.
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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 Pat dry 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
  • 1 fresh parsley

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Pat chicken thighs completely dry with paper towels. Make sure the skin is very dry so it crisps in the air fryer.
  2. Rub chicken thighs with olive oil, then mix all spices together and rub thoroughly all over the chicken. Coat all surfaces evenly for consistent flavor.
Air fry
  1. Preheat air fryer to 400F for 5 minutes. This helps jump-start browning on contact.
  2. Place chicken thighs skin-side down in the air fryer basket without overlapping. Keep space between pieces for better airflow and a crisp crust.
  3. Air fry 10 minutes, flipping to skin-side up afterward. The skin should start turning deeper golden at the edges.
  4. Air fry 10-12 more minutes at 400F until skin is deeply golden and crispy and internal temperature reaches 165F. Look for a crackly, browned surface before removing.
Rest and serve
  1. Rest chicken thighs for 5 minutes. The juices redistribute so the meat stays juicy while the skin keeps its crunch.
  2. Serve with lemon wedges and fresh parsley. Finish with the bright citrus to cut through the rich, smoky seasoning.

Notes

For the crispiest skin, thoroughly dry the thighs before seasoning and avoid overlapping in the basket so hot air can circulate. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the air fryer at 350F until warmed through to help re-crisp the skin. Freezer: yes—freeze cooked thighs up to 2 months and reheat from thawed or directly in the air fryer. Dietary swap: use a low-sodium salt replacement if you’re reducing sodium while keeping the same spice mix.