Crispy air-fryer chicken thighs

Nutrition · per serving

Steps

1. 1

   Remove chicken thighs from refrigerator and pat very dry with paper towels; drying the skin helps it crisp.

   2 pieces (about 320 g total; ~160 g each) bone-in, skin-on chicken thighs
2. 2

   Mix smoked paprika, garlic powder, onion powder, dried mixed herbs, salt and black pepper in a small bowl to make the rub.

   1 tsp (2 g) smoked paprika1/2 tsp (1.5 g) garlic powder1/2 tsp (1.5 g) onion powder1/2 tsp (1 g) dried mixed herbs (or dried thyme/oregano)1 tsp (6 g) fine salt1/2 tsp (1 g) freshly ground black pepper
3. 3

   Lightly loosen the skin around each thigh with your fingers and sprinkle a little of the rub under the skin, then rub the remaining mixture over the top of the skin until evenly coated.

   2 pieces (about 320 g total; ~160 g each) bone-in, skin-on chicken thighs1 tsp (2 g) smoked paprika1/2 tsp (1.5 g) garlic powder1/2 tsp (1.5 g) onion powder1/2 tsp (1 g) dried mixed herbs (or dried thyme/oregano)1 tsp (6 g) fine salt1/2 tsp (1 g) freshly ground black pepper
4. 4

   Preheat the air fryer to 200°C (390°F) for 3 minutes.

5. 5

   Place the thighs skin-side down in the basket, then flip so skin-side up in a single layer with space between pieces; cook at 200°C (390°F) for 22 minutes.

   2 pieces (about 320 g total; ~160 g each) bone-in, skin-on chicken thighs
6. 6

   After 22 minutes, check doneness with an instant-read thermometer inserted into the thickest part without touching bone; target internal temperature is 74°C (165°F). If not yet 74°C (165°F), return to the air fryer and check every 2 minutes; skin should be deep golden and crisp when done.

7. 7

   Once at 74°C (165°F), transfer thighs to a plate and let rest 1 minute, then serve immediately with lemon wedges if using.

   2 wedges lemon wedges (optional, for serving)2 pieces (about 320 g total; ~160 g each) bone-in, skin-on chicken thighs

Origin & History

Crispy roasted chicken thighs are a classic home-cooking technique adapted to air fryers in recent years; the method emphasizes high heat and dry skin to render fat and produce golden crisp skin. Air-fryer adaptations aim to replicate convection oven results more quickly and with less extraneous fat.