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Crispy Air Fryer Chicken Thighs Recipe – Juicy & Golden

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These crispy air fryer chicken thighs are the exact golden, juicy, skin-crackling victory I was chasing. The air fryer does all the hard work, and you just have to know one little trick with the skin.

Ingredients

  • Bone-in, skin-on chicken thighs (4-6 thighs, about 1.5 lbs total)
  • Kosher salt (1 teaspoon)
  • Baking powder (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/4 teaspoon)
  • Paprika (1/2 teaspoon)
  • Black pepper (1/4 teaspoon, freshly ground)
  • Optional: Fresh herbs for garnish (thyme, rosemary, or parsley)

Instructions

  1. Prep the chicken (5 minutes): Take your chicken thighs out of the refrigerator about 15-20 minutes before you start cooking. Pat them completely dry with paper towels.
  2. Score the skin (2 minutes): Using a sharp knife, make 2-3 shallow cuts through the skin and fat, but not into the meat.
  3. Season the chicken (3 minutes): In a small bowl, mix together the kosher salt, baking powder, garlic powder, onion powder, paprika, and black pepper. Sprinkle this mixture evenly over both sides of the chicken thighs.
  4. Rest the seasoned chicken (10-15 minutes): Let the seasoned chicken sit on a plate or wire rack at room temperature for 10-15 minutes. Pat the skin dry again with a paper towel right before cooking.
  5. Preheat the air fryer (3-5 minutes): Set your air fryer to 380°F (193°C) and let it preheat for 3-5 minutes.
  6. Arrange the chicken (2 minutes): Place the chicken thighs in the air fryer basket, skin side down, in a single layer with a little space between each piece.
  7. Air fry the first side (12 minutes): Cook at 380°F (193°C) for 12 minutes. Don’t open the basket during this time.
  8. Flip and air fry the second side (10-12 minutes): Carefully flip the thighs over using your tongs. Cook for another 10-12 minutes at 380°F (193°C).
  9. Check for doneness (1 minute): The internal temperature should reach 175-185°F (79-85°C) when inserted into the thickest part of the thigh, avoiding the bone.
  10. Rest the chicken (5 minutes): Remove the chicken from the air fryer and let it rest on a cutting board or plate for 5 minutes.

Notes

The biggest mistake is not drying the skin enough. Don’t skip the baking powder. Let the chicken come to room temperature before cooking. Use a thermometer for best results. For reheating, use the air fryer at 350°F for 3-4 minutes to re-crisp the skin.

Nutrition

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Find it online: https://siennaspoon.com/crispy-air-fryer-chicken-thighs-recipe-juicy-and-golden/