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These bone-in, skin-on chicken thighs start skin-side down in the air fryer basket. That position gives the skin early contact with the hot basket while some of the fat begins to render underneath. After 12 minutes they're flipped skin-side up to finish cooking, which lets the exposed skin crisp in the circulating hot air. Pat the skin thoroughly dry before seasoning — surface moisture works against crispiness. Cook in a single layer with space around each thigh so the air can circulate properly. Check the thickest part with a thermometer and cook to at least 165°F.
Pro Tip
For the crispiest skin on bone-in chicken thighs, don't overcrowd the air fryer basket. Cook in a single layer at 400°F and pat the skin completely dry before seasoning.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt and black pepper
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Instructions
- 1
Preheat your air fryer to 400°F (200°C) for 3 minutes.
- 2
Pat chicken thighs dry with paper towels. Brush with olive oil.
- 3
Mix garlic powder, smoked paprika, salt, and pepper. Rub all over the chicken.
- 4
Place skin-side down in the air fryer basket in a single layer.
- 5
Cook for 12 minutes, flip, then cook another 10–13 minutes until skin is crispy and internal temp reaches 165°F.
- 6
Rest for 5 minutes before serving.
Total time: 5 min prep + 25 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: How Long to Cook Chicken Thighs in an Air Fryer at 400°F
