Description
These air fryer chicken thighs offer the perfect balance of crispy, golden skin and succulent, flavorful meat that makes for an ideal weeknight dinner.
Ingredients
1 tablespoon paprika
1/2 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil
Lemon wedges (for serving)
Chopped fresh parsley or cilantro (for serving)
Instructions
1. Mix paprika, smoked paprika, salt, garlic powder, and black pepper in a large bowl.
2. Pat chicken thighs dry, add to the bowl, drizzle with oil, and toss to coat in the spices.
3. Preheat air fryer to 400F. Place chicken thighs in a single layer, skin-side down, ensuring they don’t touch. Cook in batches if needed.
4. Air fry for 16 to 22 minutes, flipping halfway, until a thermometer reads 165F in the thickest part, avoiding the bone.
5. Let the chicken rest, covered, for 5 minutes.
6. Serve warm with lemon wedges and fresh chopped herbs.
Notes
Do not crowd the air fryer basket. Air frying works by circulating hot air around the food, so if the pieces are touching, you will end up with steamed skin rather than the desired crispy texture.
Always pat the chicken skin as dry as possible before adding the oil and spices. Moisture is the enemy of crispiness, and removing surface liquid is the secret to that golden finish.
Letting the chicken rest for 5 minutes is non-negotiable. This brief period allows the fibers of the meat to relax, ensuring that every bite remains moist rather than drying out once sliced.
- Prep Time: 10 minutes
- Cook Time: 16-22 minutes
- Category: Main Course
- Cuisine: American