Quick answer
Air fry bone-in, skin-on chicken thighs at 380°F (193°C) for 22 to 25 minutes, skin side down for the first 10 minutes, then flip. They are done at an internal temperature of 175°F (80°C). Pat the skin dry and add a pinch of baking powder to the rub for the crispiest result.
- Temperature: 380°F / 193°C
- Time: 22 to 25 min bone-in, 16 to 18 min boneless
- Done at: 175°F / 80°C internal
- Serves: 4
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If you have ever pulled pale, rubbery chicken out of the oven, this is the fix. The air fryer moves hot air hard and fast around each thigh, so the fat under the skin renders out and the skin turns glassy and crisp while the meat underneath stays juicy.
We tested this recipe in a 5.8-quart basket fryer and a dual-basket model, with both bone-in and boneless thighs. The times below are what worked in both. Thighs are also the most forgiving cut of chicken: they stay tender even if you cook them a few degrees past done, which makes this a reliable weeknight dinner.
Temperature converter
| Appliance | Temperature | Time |
|---|---|---|
| Conventional oven | 405°F / 205°C | 30 min |
| Fan / convection oven | 380°F / 195°C | 27 min |
| Air fryer | 380°F / 195°C | 24 min |
Gas mark 6. Fan ovens and air fryers run hotter, so check 5 minutes early.
Why this crispy air fryer chicken thighs works
- Dry skin crisps, wet skin steams. Patting the thighs dry with paper towels removes surface water so the skin browns instead of steaming.
- Baking powder raises the pH. A small amount of baking powder (not baking soda) in the rub helps the skin brown and blister. You won't taste it.
- Skin side down first. Starting skin side down renders fat from under the skin, then flipping lets it crisp in the hottest part of the basket.
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Crispy Air Fryer Chicken Thighs
Bone-in, skin-on chicken thighs with a smoky garlic-paprika rub, air fried until the skin crackles and the meat stays juicy.
Ingredients
For the chicken
- 2 lb bone-in, skin-on chicken thighs (about 6 thighs)
- 1 tbsp olive or avocado oil
For the rub
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp baking powder (aluminum-free)
Equipment: Air fryer (5 quart or larger), Instant-read thermometer, Paper towels, Tongs
Instructions
- Dry the chicken. Pat each thigh very dry on both sides with paper towels. Trim any large flaps of loose skin.
- Mix the rub. In a small bowl, stir together the salt, smoked paprika, garlic powder, onion powder, pepper and baking powder.
- Season. Rub the thighs with the oil, then sprinkle the rub evenly over both sides, pressing it into the skin.
- Preheat. Preheat the air fryer to 380°F (193°C) for 3 minutes.
- Air fry skin side down. Arrange the thighs skin side down in a single layer with space between them. Cook for 10 minutes.
- Flip and finish. Flip the thighs skin side up and cook 12 to 15 minutes more, until the skin is deep golden and an instant-read thermometer in the thickest part reads 175°F (80°C).
- Rest. Rest the chicken for 5 minutes before serving so the juices settle.
Nutrition (estimated, per serving): 390 kcal, 29 g protein, 2 g carbs, 29 g fat, 0 g fiber, 640 mg sodium.
Frequently asked questions
Do you need to flip chicken thighs in the air fryer?
Yes. Start skin side down for 10 minutes to render the fat, then flip skin side up so it crisps for the rest of the cook.
What temperature should chicken thighs be cooked to?
Chicken is safe at 165°F (74°C), but thighs are more tender at 175°F to 185°F (80°C to 85°C) because the connective tissue has time to break down.
Can I cook frozen chicken thighs in the air fryer?
Yes. Cook frozen bone-in thighs at 360°F (182°C) for about 30 to 35 minutes, seasoning after the first 10 minutes once the surface has thawed. Always check for 175°F inside.
Why is my air fryer chicken skin not crispy?
The usual causes are wet skin, a crowded basket or skipping the preheat. Pat dry, leave space between pieces and preheat for 3 minutes.