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Air Fryer Bone-In Chicken Thighs

Air fryer bone-in chicken thighs with crispy, golden-brown skin and juicy, tender meat. A simple spice rub and a quick two-stage cook at 380°F delivers deep color and crisp texture.
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Prep Time 10 minutes
Cook Time 26 minutes
resting 5 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in, skin-on chicken thighs
Oil and spices
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper optional, for heat
  • 1 Fresh parsley, chopped for garnish

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Pat the chicken thighs completely dry, then rub olive oil evenly over the skin and meat for better crisping. Leave the surface dry-to-the-touch before seasoning.
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, and cayenne pepper. Rub the spice mix all over the thighs, getting under the skin slightly for deeper flavor.
Air fry
  1. Preheat the air fryer to 380°F for 3 minutes to establish crisp heat. Make sure the basket is ready so the cook starts immediately.
  2. Place the thighs skin-side down in a single layer and air fry at 380°F for 12 minutes. Look for the skin beginning to turn light golden at the edges.
  3. Flip the thighs skin-side up and air fry at 380°F for another 12-14 minutes. Cook until the skin is deeply golden and crisp, with an internal temperature of 175°F at the thickest part.
Rest and serve
  1. Let the thighs rest for 5 minutes to lock in the juices. The surface should stay crisp while the meat finishes settling.
  2. Garnish with fresh parsley before serving for a fresh green finish. Serve immediately after resting.

Notes

For the crispiest skin, pat the thighs very dry and avoid overcrowding the basket so hot air can circulate. Store leftovers in the refrigerator up to 3-4 days in a covered container; reheat in the air fryer at 350°F for 5-7 minutes until hot and re-crisped. Freezing is not recommended for best texture, but you can freeze only if needed. To make it gluten-free, use no-salt spice blends with compliant seasonings (the rest of the recipe is naturally gluten-free).