Air Fryer Chicken Thighs

4.79 from 19 votes

Air Fryer Chicken Thighs

Air Fryer Chicken Thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: American

Total Cost: $8.74 recipe / $2.18 serving

Servings:

Calories: 359kcal

Author: Beth Moncel

Equipment

Air Fryer
Meat Thermometer

Ingredients

1 Tbsp cornstarch $0.06
1 tsp smoked paprika $0.10
½ tsp garlic powder $0.05
¼ tsp onion powder $0.02
¼ tsp dried oregano $0.02
⅛ tsp cayenne pepper $0.02
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.04
4 chicken thighs bone-in, skin-on, (about 2.25 lbs.) $8.37*
1 Tbsp cooking oil $0.04

Instructions

In a small bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
Preheat the air fryer to 400ºF**. Pat the chicken thighs dry with a paper towel.
Place the chicken thighs in a bowl and drizzle the cooking oil over top, then add the cornstarch and seasoning mixture. Toss the chicken thighs until they are well coated in oil and spices.
Place the chicken thighs in the air fryer basket, skin side up, and cook for 10 minutes. Flip the chicken thighs and cook for 8 minutes more.
Flip one last time so the skin side is up and cook for two minutes. Use a meat thermometer to make sure the internal temperature has reached 165ºF, and if not, cook for 1-2 minutes longer. Serve the chicken thighs hot with your favorite simple sides!

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Video

Notes

*Using bone-in thighs will create the juiciest, most flavorful meat. Boneless thighs will cook faster, so start checking them a few minutes early. Skinless thighs tend to dry out faster and won't have the same crispy exterior, so I recommend bone-in, skin-on thighs for the best results.

**My 5-quart air fryer was big enough to fit all 4 chicken thighs at once. You may need to work in batches instead of crowding the thighs. A little space around each piece helps the hot air circulate and keeps the skin from steaming.

Nutrition