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Air Fryer Chicken Thighs (Extra Crispy + Juicy)

Air Fryer Chicken Thighs (Extra Crispy + Juicy)
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These Air Fryer Chicken Thighs are one of the easiest ways to get super crispy skin and juicy meat—without deep frying. They’re perfectly seasoned, ready in about 25 minutes, and ideal for lunch or dinner.

Secret ingredient tip: baking powder helps dry out the skin slightly so it crisps up faster and gets that “fried” texture in the air fryer.

Ingredients

Scale

  • 3 bone-in, skin-on chicken thighs (about 1 ¼ lbs)

  • 1 tbsp olive oil

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp cumin

  • ½ tsp salt

  • ½ tbsp baking powder

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 5–6 minutes for best crispiness.

  2. In a small bowl, mix all dry ingredients: paprika, garlic powder, pepper, cumin, salt, and baking powder.

  3. Pat chicken thighs very dry using paper towels (this helps the skin crisp).

  4. Rub chicken thighs evenly with olive oil on both sides.

  5. Sprinkle the seasoning mix on both sides and rub it in well.

  6. Place thighs in the air fryer basket skin-side down (do not overcrowd).

  7. Air fry at 400°F for 10 minutes.

  8. Flip carefully using tongs and cook 6–10 more minutes, until browned and crispy.

  9. Check doneness:

    • Safe minimum internal temperature: 165°F

    • Best texture for thighs: 185–195°F (more tender and flavorful)

  10. Rest chicken 5–10 minutes, then serve.

Notes

  • Dry skin = crispy skin: patting the chicken dry is VERY important.

  • Use baking powder (not baking soda): baking soda can taste metallic.

  • Don’t stack thighs—air needs to circulate for crisping.

  • If your thighs are thick, add 2–4 minutes more cooking time.

  • Want extra crisp? Cook the final 2 minutes skin-side up.

Find it online: https://biteseason.com/air-fryer-chicken-thighs-extra-crispy-juicy/