Crispy Air Fryer Chicken Thighs
Crispy Air Fryer Chicken Thighs feature bone-in skin-on thighs, smoked paprika, and dried thyme; air fry at 400°F for 25 minutes until skin is shatteringly crispy.
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Method
- 1
Pat chicken thighs completely dry with paper towels — this is critical for crispy skin.
- 2
Rub with olive oil and season generously on all sides with the spice mix.
- 3
Place skin-side down in the air fryer basket. Air fry at 400°F for 10 minutes.
- 4
Flip skin-side up and cook another 12-15 minutes until skin is deeply golden and internal temp hits 185°F.
- 5
Rest for 5 minutes before serving. The skin stays crispy.
Pro tip. Starting skin-side down renders the fat first, then flipping crisps it perfectly. Thighs are forgiving — they're juicy even if you go a bit over temp, unlike breast meat.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 320 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 4-5 minutes. Skin-up, no oil — the thigh fat re-crisps the skin on its own. Full reheat guide for chicken thighs.
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