Crispy Air Fryer Chicken Thighs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the thighs completely dry with paper towels — dry skin is the single biggest factor in getting it crispy, since surface moisture steams instead of browns. Rub 1 tbsp olive or avocado oil all over, then massage in 1 tsp paprika, 3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper, coating both sides and getting a little under the skin.

Step 2

Preheat the air fryer to 380°F. A hot basket sears the skin on contact instead of letting it slowly dry out.

Step 3

Arrange the thighs skin-side up in a single layer with space between them — crowding traps steam and softens the skin. Air fry at 380°F for about 22 minutes, until the skin is deep golden and a thermometer in the thickest part reads at least 165°F. I aim for 175°F on dark meat: those extra degrees melt the connective tissue and make it silky instead of rubbery. Need more color? Give it 2–3 more minutes.

Step 4

Let the thighs rest 5 minutes before slicing or serving so the juices redistribute instead of running out onto the plate.

Step 5

Kosher chicken is already salted during koshering, so this keeps added salt light — taste and adjust to your liking. For extra-crispy skin, bump the heat to 400°F for the last 3–4 minutes. No flipping needed.