These crispy air fryer chicken thighs have golden skin, juicy meat, and a smoky paprika crust. For four bone-in, skin-on thighs, preheat the air fryer to 400°F (204°C), then cook for about 20–25 minutes, flipping once halfway through. Start them skin-side down and finish skin-side up for a crisp top. A thermometer, rather than the clock, tells you when they’re done.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1 tablespoon olive oil
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
These pantry seasonings make a simple, savory coating without a marinade or breading. Bone-in thighs vary in size, so try to choose pieces that are roughly alike; they’ll cook more evenly.
How To Make It
Preheat the air fryer to 400°F (204°C) for about 3 minutes. Pat the chicken dry with paper towels, especially on the skin. In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Rub the thighs lightly with olive oil, then sprinkle the seasoning over both sides.
Arrange the thighs skin-side down in a single layer, leaving space between them. Cook for 10–12 minutes, then flip so the skin faces up. Continue cooking for another 10–13 minutes, until the skin looks browned and an instant-read thermometer registers at least 165°F (74°C) in the thickest part of each thigh, away from the bone. If a thigh needs more time, return it to the air fryer and check again after a few minutes. Let the chicken rest for 5 minutes before serving.
Tips
Give the skin room to crisp. If the thighs touch or overlap, cook in batches rather than crowding the basket. Drying the chicken before seasoning also helps the skin brown instead of steam.
Watch the paprika. If your air fryer browns food quickly, check the skin near the end of cooking. Keep the thighs skin-side up after the flip; if the outside is darkening before the center is cooked, lower the heat slightly and continue until the thermometer confirms doneness.
Plan an easy plate. Serve with a green salad, roasted vegetables, or rice. Refrigerate leftovers promptly, within 2 hours of cooking.
That crisp, smoky skin makes a simple chicken dinner feel special.
