Let’s Talk Chicken Thighs (And Why My Air Fryer Is Kinda My Best Friend)
So, you know that feeling when you come home, tired, hungry, and basically just want dinner to magically appear? That’s me, pretty much every Wednesday. Which is why I started making these crispy air fryer chicken thighs in the first place. (True story: the first time I tried it, I accidentally set the timer for the wrong thing and ended up with, like, chicken jerky. Don’t do that.) Once I finally figured it out, though, my family started requesting it so often I had to buy chicken thighs in bulk. There were even a couple weeks when I swear my air fryer lived on the countertop. Oh, and if you’re one of those people who thinks chicken thighs are always a bit too greasy—trust me, these are not that.
Why You’ll Want to Make This (No, Seriously)
I make this when I’m craving something crispy but can’t face turning on the oven (let alone deep frying, ugh). My family goes a bit bonkers for this because it’s got that perfect salty crunch, but it never feels heavy. Sometimes I throw it together when I’ve only got like 20 minutes, and it still comes out great. (Except that one time I got distracted and used baking powder instead of cornstarch, but we don’t talk about that.)
What You’ll Need (And What I Swap In When I’m Feeling Lazy)
- 4 bone-in, skin-on chicken thighs (You can use boneless, but honestly, the skin gets crispier with bone-in. My grandma always said thighs are the best part.)
- 1 Tbsp olive oil (I’ve used avocado oil; it’s fine. Don’t use coconut oil, unless you love weird flavors.)
- 1 tsp kosher salt (Table salt also works, but it’s not as fun to sprinkle.)
- 1/2 tsp black pepper (Sometimes I get fancy and throw in lemon pepper, too.)
- 1 tsp garlic powder
- 1 tsp smoked paprika (Regular paprika is fine. Smoked is just…better, somehow.)
- 1/2 tsp onion powder (I’ve skipped this and no one noticed.)
- 1 Tbsp cornstarch (This is the secret to the crunch. But if you forget it, don’t panic. It’ll just be slightly less shatteringly crisp; still tasty.)
How I Do It (With Some Occasional Detours)
- Preheat your air fryer to 400°F (about 200°C) for 3–5 minutes. I always forget this step, then wonder why the first batch isn’t as crispy. So yeah, don’t skip it.
- Meanwhile, pat the chicken thighs dry with paper towels. (This is where I usually make a mess, but it’s important. Damp skin = less crunch.)
- In a big bowl, toss the thighs with olive oil, salt, pepper, garlic powder, smoked paprika, onion powder, and cornstarch. Use your hands if you want—just don’t answer your phone in the middle, or you’ll regret it. Actually, I find it works better if I massage the spices under the skin a bit.
- Place the thighs skin-side down in the air fryer basket. Don’t crowd them, or they kind of steam instead of crisp. (If you have a smaller air fryer, you might have to do two rounds. Annoying, but worth it.)
- Cook for 12 minutes, then flip them over. This is where I sneak a bite of the skin off the smallest one. Don’t worry if it looks a bit weird at this stage—it always does!
- Cook another 8–10 minutes until the skin is deep golden and the internal temp hits 165°F. (Or, if you’re like me, until you poke it and it looks and smells irresistibly good.)
- Let them rest for a couple minutes before serving. Or just burn your fingers and eat one standing over the sink. No judgment.
What I Learned (Sometimes the Hard Way)
- The cornstarch trick? I learned it from Serious Eats. It really does make a difference, but don’t use too much or you’ll get a weird powdery vibe. Been there.
- If your air fryer basket is looking gross, line it with parchment made for air fryers (these work pretty well). But it’s not essential. Sometimes I just scrub it out after.
- This dish is forgiving. Once I forgot the paprika entirely and everyone still devoured it.
Variations I’ve Messed With (Not All Winners)
- Spicy version: Added a big shake of cayenne and a drizzle of hot honey at the end. It was amazing.
- Herby version: Tossed in some dried oregano and thyme. Pretty good, but I liked the straight-up crispy one best.
- Buttermilk brine: Tried this once. Made the skin too soft—not my thing, maybe you’ll like it?
Don’t Have an Air Fryer? No Stress.
Okay, I say this is an air fryer recipe, and it is, but you can roast these in a super hot oven (like 425°F) on a wire rack. Doesn’t get quite as crispy, but close enough for a Tuesday. Or borrow an air fryer from your neighbor? That’s what I did the first time, thanks Deb.
Storing Leftovers (As If That Ever Happens)
If, by some miracle, there are leftovers—just pop them in a container in the fridge (up to 3 days). Reheat in the air fryer for a few minutes to get the skin back to its glory. Honestly, in my house, it never lasts more than a day. I think it tastes even better the next day, though. Maybe that’s just me?
How I Love to Serve These
I usually go classic: chicken thighs, a simple green salad (whatever’s not wilted in my vegetable drawer), and maybe some crusty bread. My cousin swears by serving them over rice with a drizzle of sriracha, which is surprisingly legit. Sometimes, if I’m feeling fancy, I’ll do a little aioli dip.
If I Could Go Back In Time: Pro Tips
- Don’t rush the preheating. I once tried skipping it and regretted it because the skin got soggy and sad.
- Use tongs to flip the chicken, not your fingers, unless you have, like, dragon hands.
- If your chicken is extra big, add a couple minutes. But check it so you don’t end up with dry cardboard (been there, not fun).
FAQ – Because Friends Have Actually Asked
- Can I use boneless thighs? You can! They cook a bit faster but aren’t quite as juicy. I like bone-in, but do you.
- Do I need to marinate the chicken? Nope. You can, but honestly, the seasoning mix is enough. Sometimes I plan to and then forget, so… it’s fine.
- Can I stack the thighs? I wouldn’t. They won’t get crispy. If you’re in a real hurry, maybe, but be prepared for disappointment.
- Can I make these ahead? Sort of. They reheat well, but the skin is best right after. Sometimes I re-crisp them in the air fryer for 2 minutes before serving, and it does the trick.
- What if I don’t have cornstarch? You could try a little flour, but I think it’s not quite the same. Someone told me arrowroot works, but I’ve never bothered (maybe I should?).
And there you go! Crispy air fryer chicken thighs that’ll make you wonder why you ever bothered with anything else. If you want more air fryer ideas (or just want to waste a bit of time looking at food), check out these recipes from RecipeTin Eats. Happy cooking!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2Pat the chicken thighs dry with paper towels. Place them in a large bowl.
-
3Drizzle olive oil over the chicken thighs. Add garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper. Toss to coat evenly.
-
4Arrange the chicken thighs in a single layer in the air fryer basket, skin side up. Do not overcrowd.
-
5Air fry for 20-22 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
-
6Let the chicken rest for 3 minutes before serving. Enjoy hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
