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air fryer chicken thighs
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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
 

  1. Dry the skin (Hack #1): Pat chicken thighs very dry, especially the skin.
  2. Season: Mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss chicken until fully coated.
  3. Baking powder (Hack #2): Lightly dust only the skin with a tiny pinch of baking powder.
  4. Preheat: Preheat air fryer to 380°F.
  5. Cook skin-side down: Place thighs skin-side down with space between. Cook 12 minutes.
  6. 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.
  7. 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.