Description
Enjoy perfectly crispy and juicy Air Fryer Chicken Thighs, seasoned with a flavorful blend of spices and cooked to golden perfection using an air fryer. This recipe yields tender meat with ultra-crispy skin thanks to a secret ingredient—baking powder—making it an easy and delicious weeknight meal.
Ingredients
Scale
Chicken Thighs
- 3 lbs bone-in chicken thighs
Seasonings & Spices
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried herbs (rosemary, thyme, or herbs de Provence)
- 1/4 tsp baking powder
- 1 tablespoon neutral oil (avocado, canola, or vegetable oil)
Instructions
- Season the meat side: In a large mixing bowl or tray, arrange the chicken thighs meat side up. Sprinkle ½ tsp kosher salt evenly over the meat side and let it sit for 15 minutes. This initial salting helps tenderize and flavor the meat.
- Mix and coat with spices and oil: Combine black pepper, paprika, garlic powder, and dried herbs in a small bowl. Pour this spice mixture over the chicken thighs along with the tablespoon of neutral oil. Mix well to ensure the chicken is fully coated with the seasoning. Then flip each thigh skin side up, sprinkle the baking powder evenly over the skin, and rub it in thoroughly until it is no longer visible. This baking powder step is crucial for achieving crispy skin.
- Air fry the chicken thighs: Place the chicken thighs skin side down in the air fryer tray. Cook at 400°F (204°C) for 12 minutes. After 12 minutes, flip each chicken thigh skin side up. Pat the skin dry with a paper towel to remove any excess moisture, then continue air frying for another 12 to 14 minutes until the chicken is fully cooked (internal temperature should reach 165°F) and the skin turns golden and crispy.
Notes
- Air fryer cooking times may vary depending on the model; increase cooking time by 3-minute intervals if needed to achieve desired crispiness.
- For boneless chicken thighs, reduce cooking time to 6 minutes on the first side and 8–10 minutes on the second side.
- Do not skip the baking powder on the skin; it is essential for ultra-crispy skin. Ensure it’s rubbed in well until no powder is visible on the skin.
- To prepare ahead, season chicken as described, then refrigerate covered for up to 2 days before cooking.
- Store cooked chicken in an airtight container in the refrigerator for 3–4 days; note skin crispiness will diminish.
- Freeze cooked chicken for up to 1 month. Thaw overnight in the refrigerator before reheating.
- To reheat, place cold chicken skin side up in the air fryer at 350°F for 6–8 minutes until warmed through and crispy.
Nutrition
- Serving Size: 1 chicken thigh (approx. 170g)
- Calories: 638 kcal
- Sugar: 0.05 g
- Sodium: 831 mg
- Fat: 48 g
- Saturated Fat: 13 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.2 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 47 g
- Cholesterol: 283 mg
