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Air Fryer Chicken Thighs Extra Crispy – Fast, Juicy, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds total)
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt (use 3/4 teaspoon if using fine table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 teaspoon aluminum-free baking powder
  • Optional: 1/4 teaspoon cayenne for heat
  • Lemon wedges and chopped parsley for serving (optional)
  • Nonstick cooking spray (if your basket isn’t nonstick)

Method
 

  1. Prep the chicken: Pat the chicken thighs very dry with paper towels. Drier skin equals crispier results, so don’t skip this step.
  2. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and baking powder. Add cayenne if you like a kick.
  3. Oil and coat: Rub the thighs with the oil, then sprinkle the seasoning all over. Get under loose edges of skin for even flavor, but keep the skin mostly intact and on top.
  4. Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A hot basket helps prevent sticking and jump-starts crisping.
  5. Load the basket: Lightly spray the basket if needed. Place thighs skin-side down in a single layer with a little space between them.
  6. First cook: Air fry at 380°F (193°C) for 12 minutes.
  7. Flip and continue: Flip thighs skin-side up. Air fry another 10–12 minutes, until the skin is well-browned and an instant-read thermometer in the thickest part reads 170–175°F (77–80°C).
  8. Finish extra crispy: For maximum crunch, raise heat to 400°F (204°C) and cook 2–4 more minutes, watching closely to avoid burning.
  9. Rest and serve: Let the chicken rest 5 minutes to keep the juices in. Squeeze with lemon and sprinkle parsley if you like.