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These air fryer chicken thighs come out with crispy, golden skin and juicy, flavorful meat every time. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
- Preheat your air fryer to 380°F (193°C) for 3–5 minutes.
- Pat the chicken thighs completely dry with paper towels.
- Rub with olive oil.
- Mix all the seasonings together and coat the chicken evenly on both sides.
- Place the thighs skin-side down in the air fryer basket in a single layer.
- Cook for 12 minutes.
- Flip so they’re skin-side up and cook for another 10–14 minutes, or until the skin is deeply golden and crispy.
- Check that the internal temperature reaches 165°F (74°C) in the thickest part.
- Let the chicken rest for 5 minutes before serving.
Extra Crispy Tips
- Pat the skin very dry before seasoning.
- Don’t overcrowd the basket—air needs to circulate.
- For even crispier skin, increase the temperature to 400°F (204°C) for the final 2–3 minutes, watching carefully to prevent burning.
- If your thighs are very large, add an extra 2–5 minutes of cooking time.
Optional Flavor Variations
- Lemon Herb: Add lemon zest and extra Italian seasoning.
- BBQ: Brush with barbecue sauce during the last 3–4 minutes.
- Honey Garlic: Toss with a honey-garlic glaze after cooking.
- Cajun: Replace the Italian seasoning with Cajun seasoning.
What to Serve With
- Air fryer roasted potatoes
- Steamed broccoli or green beans
- Corn on the cob
- Coleslaw
- Garden salad
- Rice or mashed potatoes
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Reheat: Air fry at 375°F (190°C) for 4–6 minutes to crisp the skin again.
- Freeze: Up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy crispy, juicy chicken thighs with almost no effort!
