Crispy Air Fryer Chicken Thighs (Juicy & Golden)
These crispy air fryer chicken thighs feature golden, crunchy skin and juicy, tender meat seasoned with garlic, paprika, and herbs. Made with simple pantry ingredients and minimal oil, this easy chicken dinner is perfect for busy weeknights and family meal
Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper optional
- 1 tablespoon fresh parsley chopped (optional, for garnish)
- 2 lemon wedges optional, for serving
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels, especially the skin. Trim any excess loose fat if needed. Do not rinse raw chicken, as this can spread bacteria around your kitchen.
- Mix the Seasonings: In a small bowl, combine the paprika, garlic powder, onion powder, salt, black pepper, dried thyme, and optional cayenne pepper. Stir until the spices are evenly mixed.
- Season the Chicken Thighs: Rub the olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over all sides. For extra flavor, refrigerate the seasoned chicken for 15–30 minutes if desired.
- Preheat the Air Fryer: Preheat the air fryer to 380°F (193°C) for 3–5 minutes, following your appliance's instructions. Arrange the chicken in a single layer without overcrowding the basket.
- Air Fry Until Crispy: Cook at 380°F (193°C) for approximately 20–25 minutes, turning as needed for even browning. Cooking time depends on the size of the thighs and your air fryer. For extra-crispy skin, finish at 400°F (204°C) for a few additional minutes if necessary. Check the thickest part with a meat thermometer; the chicken must reach at least 165°F (74°C), without touching the bone.
- Rest and Serve: Transfer the cooked chicken to a clean plate and rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges, roasted vegetables, mashed potatoes, or rice. Enjoy while the skin is still crispy.
Notes
- Crispy skin: Pat the chicken thoroughly dry before seasoning.
- Air circulation: Leave space between the chicken pieces; cook in batches if necessary.
- Doneness: Always check that the thickest part reaches 165°F (74°C).
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Reheating: Reheat in the air fryer at 350°F (177°C) until hot throughout, reaching 165°F (74°C).
- Freezing: Freeze in a sealed freezer-safe container for best quality within 2–3 months.
- Serving idea: Pair with roasted vegetables, rice, mashed potatoes, or a fresh garden salad.
Nutrition Facts
- Calories: 330 kcal
- Protein: 26 g
- Total Fat: 24 g
- Saturated Fat: 6 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Sugar: 0 g
- Sodium: 450 mg
- Cholesterol: 125 mg
Note: These are approximate values per serving, based on 4 chicken thighs and the listed ingredients. Actual nutrition varies depending on thigh size, skin, and how much fat renders during cooking.