Oh, I absolutely love this Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe because it delivers that perfect combo of crunchy skin and tender, juicy meat every single time. If you ve ever struggled with chicken thighs turning out soggy or dry, this recipe will feel like a game-changer because it s easy, forgiving, and downright delicious.
It s a fantastic go-to dinner when you want something fast but still feels special. Plus, using the air fryer makes cleanup a breeze, and you ll find that the crispiness rivals your favorite fried chicken joint without all the oil. Trust me – once you make these, you ll be craving them on repeat!
Why You’ll Love This Recipe
- Ultra Crispy Skin: The secret baking powder trick guarantees skin so crispy you’ll want to savor every bite.
- Juicy, Tender Meat: Bone-in thighs stay moist and flavorful, even with the high heat of the air fryer.
- Quick and Easy: Minimal prep and cooking time means you get dinner on the table fast without sacrificing flavor.
- Versatile Flavor Base: A simple spice blend lets you customize or keep it classic for foolproof results every time.
Ingredients You’ll Need
Each ingredient in this Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe comes together to enhance the natural flavors and crisp up the skin beautifully. When shopping, stick to bone-in thighs for that juicy texture and pick a good neutral oil with a high smoke point to keep things crisp without burning.
- Bone-in Chicken Thighs: Using bone-in keeps the meat juicy and adds great flavor; skin-on is essential for crispiness.
- Kosher Salt: Helps season deeply and draws out moisture to help the skin get crispy.
- Black Pepper: Freshly ground if possible for that little kick of heat.
- Paprika: Adds mild smokiness and vibrant color.
- Garlic Powder: A fantastic way to add savory depth without the hassle of fresh garlic.
- Dried Herbs (Rosemary, Thyme, or Herbs de Provence): I love these for subtle earthy notes; feel free to mix or match.
- Baking Powder: The secret weapon for crisp chicken skin-don t skip!
- Neutral Oil (Avocado, Canola, or Vegetable): Helps the spice blend stick and aids in crisping without overpowering flavors.
Variations
One of my favorite things about this Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe is how easy it is to tweak based on what you’re in the mood for or what you have on hand. I love encouraging you to make it your own, whether that s swapping herbs or trying different spice blends.
- Spicy Kick: Add cayenne pepper or smoked chipotle powder to the seasoning mix to turn up the heat-I tried this once for game day and my friends went nuts!
- Herbaceous Twist: Fresh herbs like chopped rosemary and thyme can be added after cooking for a fresh, bright flavor contrast.
- Boneless Thighs: Adjust cooking times as boneless cooks faster; perfect when you want a quick weekday dinner.
- BBQ Glaze: Brush your favorite BBQ sauce on during the last 3 minutes for a sticky, sweet finish.
How to Make Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe
Step 1: Salt and Rest the Thighs
Start by placing your bone-in, skin-on chicken thighs meat side up in a large bowl or tray. Sprinkle half of your kosher salt over the meat side only and let them sit for 15 minutes. This step is crucial because it seasons the meat deeply and helps draw out moisture from the skin, so you get that irresistible crunch later.
Step 2: Season and Prep the Skin
While the salt is working its magic, mix your black pepper, paprika, garlic powder, dried herbs, and the other half of the kosher salt in a small bowl. Toss the chicken with this spice blend and a tablespoon of your neutral oil so everything adheres well. Then flip the thighs skin side up and sprinkle a light dusting of baking powder on the skin-rub it in gently until invisible. This step is a game-changer for creating super crispy skin without drying out the meat.
Step 3: Air Fry to Crispy Perfection
Place the chicken thighs skin side down in your air fryer basket or tray, spacing them slightly apart. Set the air fryer to 400°F and cook for 12 minutes. After that, flip each piece skin side up and pat the skin with a paper towel if it s a little damp (this helps crispiness). Continue to air fry for another 12-14 minutes or until the skin turns a gorgeous golden brown and the internal temperature reads 165°F. If you like your skin extra crispy, feel free to add a few more minutes, but keep an eye so it doesn’t burn!
Pro Tips for Making Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe
- Don t Skip the Baking Powder: I used to think it was optional, but this little trick is essential for that golden crackly skin.
- Pat the Skin Dry Before Final Fry: Helps remove any residual moisture so the skin crisps up beautifully.
- Keep Thighs Skin Side Up at the End: That way, the skin stays exposed to the hot air and gets extra crispy.
- Don t Overcrowd the Air Fryer: Crowding traps steam, which ruins crispiness-leave some space around each piece.
How to Serve Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe
Garnishes
I love sprinkling fresh chopped parsley or thyme right on top of the chicken just before serving-it adds a nice burst of color and herbaceous freshness that cuts through the richness. A little squeeze of lemon juice always brightens the whole dish and complements the smoky paprika flavor nicely.
Side Dishes
I often pair these chicken thighs with roasted vegetables like Brussels sprouts or asparagus tossed in olive oil and garlic. Creamy mashed potatoes or a simple cucumber salad with dill work beautifully too, balancing the richness of the chicken.
Creative Ways to Present
For special occasions, I like to place the thighs on a wooden board surrounded by roasted garlic cloves and fresh herb sprigs for a rustic, inviting look. Serving alongside a vibrant salad with citrus segments adds a pop of color and makes the meal feel extra festive.
Make Ahead and Storage
Storing Leftovers
Once cooked, store your Air Fryer Chicken Thighs in an airtight container in the fridge for up to 3-4 days. Keep in mind that the skin won t stay crispy after refrigeration, but the meat will still be juicy and flavorful, perfect for quick meals during the week.
Freezing
I ve frozen cooked chicken thighs successfully for up to a month. Just make sure to cool completely, then seal well in an airtight container or freezer bag. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To bring back that crispy skin, I always reheat leftover chicken thighs in the air fryer at 350°F for 6-8 minutes skin side up. This method revives the crunch and warms the meat evenly without drying it out, which is something I learned the hard way when using a microwave!
FAQs
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Can I use boneless chicken thighs in this recipe?
Absolutely! Just remember to reduce the cooking time-6 minutes skin side down, then 8-10 minutes skin side up at 400°F. Boneless thighs cook faster so keep an eye to prevent drying out.
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Why do you use baking powder on the skin?
Baking powder raises the skin’s pH and helps break down proteins, which results in a super crispy, crackling skin without drying the meat. It s a game-changer for air fryer recipes!
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My chicken wasn t crispy enough-what can I do?
If the skin isn t as crispy as you want after the usual cooking time, just add a few more minutes in 3-minute intervals. Patting the skin dry before the last cook also helps remove excess moisture that can prevent crispiness.
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Can I season the chicken ahead of time?
Yes! You can salt and season the thighs and store them covered in the fridge for up to 1-2 days before cooking. This will deepen the flavor, just don t add baking powder until just before air frying.
Final Thoughts
This Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe has become one of my ultimate weeknight favorites-it s quick, impressive, and always a crowd-pleaser. Whether you re new to air frying or a seasoned pro, you ll find it s a simple way to elevate your chicken game with minimal effort. I hope you enjoy making and sharing this as much as I do-it s like getting that perfect crispy skin chicken in your own kitchen without the mess or fuss!
Print
Air Fryer Chicken Thighs – SUPER CRISPY and JUICY! Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
Crispy and juicy air fryer chicken thighs prepared with a flavorful blend of spices and a secret trick using baking powder to achieve ultra-crispy skin. This quick and easy recipe is perfect for a delicious meal with minimal fuss and cleanup.
Ingredients
Chicken
- 3 lbs bone-in chicken thighs
Seasonings
- 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
Oil
- 1 tablespoon neutral oil (avocado, canola, or vegetable oil)
Instructions
- Salt the chicken: In a large mixing bowl or tray, place chicken thighs meat side up. Sprinkle ½ teaspoon kosher salt on the meat side of the chicken thighs and let sit for 15 minutes to enhance flavor and moisture retention.
- Season the chicken: Combine black pepper, paprika, garlic powder, dried herbs, and the remaining salt in a small bowl. Pour this spice mixture over the chicken thighs along with the neutral oil and mix well to coat evenly. Flip the thighs skin side up and sprinkle ¼ teaspoon baking powder onto the skin, rubbing it in until it is no longer visible to help achieve ultra-crispy skin.
- Air fry the chicken – first side: Place the chicken thighs skin side down in the air fryer tray. Air fry at 400°F (204°C) for 12 minutes to cook the meat and start crisping the skin.
- Air fry the chicken – second side: Flip each chicken thigh so the skin side is up. Pat the skin dry with a paper towel to remove excess moisture. Air fry again at 400°F for 12-14 minutes until the chicken is cooked through and the skin is golden and crispy.
Notes
- Cooking times may vary depending on your air fryer. If the chicken skin is not crispy enough after the full cooking time, increase additional cook time in 3-minute intervals until desired crispiness.
- For boneless chicken thighs, reduce time to 6 minutes on the first side and 8-10 minutes on the second side.
- Do not skip the baking powder step; it is essential to getting crispy skin. Make sure to rub it only on the skin until it’s no longer visible.
- To prepare ahead, season the raw chicken and refrigerate covered for up to 1-2 days before cooking.
- Store cooked chicken in an airtight container in the fridge for 3-4 days. The skin will lose crispiness.
- Freeze cooked chicken for up to 1 month; thaw overnight before reheating.
- Reheat cooked thighs in the air fryer at 350°F for 6-8 minutes, skin side up, until warmed through and crispy again.
Nutrition
- Serving Size: 1 serving (approx. 3 thighs)
- Calories: 638
- Sugar: 0.05g
- Sodium: 831mg
- Fat: 48g
- Saturated Fat: 13g
- Unsaturated Fat: 30g (approximate total of polyunsaturated 10g and monounsaturated 20g)
- Trans Fat: 0.2g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 47g
- Cholesterol: 283mg
