Mikey Conquers the Kitchen

Mikey Conquers

Air Fryer Chicken Thighs (Bone-In, Skin-On) — Extra Crispy & Juicy

5 from 1 vote

These air fryer chicken thighs come out ridiculously juicy with extra crispy skin every time. Using bone-in, skin-on thighs, a simple spice-and-oil rub, and two key hacks—patting the skin completely dry and adding a tiny pinch of baking powder—you get deep golden, crackly skin without a marinade. Cook at 380°F, flip once, and use a thermometer for perfect, fail-proof results.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

4 bone-in skin-on chicken thighs (about 2 to 2 1/2 lbs total)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1 tsp kosher salt or 3/4 tsp fine salt
1/2 tsp black pepper
Pinch of baking powder about 1/8 tsp; dust on skin only

Equipment

🔥Chefman Air Fryer https://amzn.to/4tQkc9F
🧴Oil Sprayer https://amzn.to/4qWcUOR
Meat Thermometer https://amzn.to/40qSB1i

Method

Dry the skin (Hack #1): Pat chicken thighs very dry, especially the skin.
Season: Mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss chicken until fully coated.
Baking powder (Hack #2): Lightly dust only the skin with a tiny pinch of baking powder.
Preheat: Preheat air fryer to 380°F.
Cook skin-side down: Place thighs skin-side down with space between. Cook 12 minutes.
Flip & finish: Flip skin-side up and cook 10–14 minutes until deeply golden and the internal temp is 165°F+ in the thickest part.
Rest: Rest 5 minutes before serving.

Video

Notes

Notes (optional but helpful)

Don’t overcrowd—steam kills crisp. Cook in batches if needed.

For even better texture, thighs are amazing closer to 175–190°F internal (still safe once 165°F+).

Use baking powder, not baking soda.

One response to “Air Fryer Chicken Thighs”

Anonymous

February 24, 2026

Perfect!

Reply