Extra-Crispy Air Fryer Chicken Thighs
Shatter-crisp skin, juicy interior — 25 minutes, no breading.
Method · 9 steps
- 1
Pat chicken thighs DRY with paper towels — front, back, under the skin flap. Every drop of moisture matters.
- 2
In a small bowl, whisk baking powder, smoked paprika, salt, garlic powder, onion powder, thyme, pepper, and cayenne.
- 3
Rub thighs lightly with avocado oil, then coat generously with the dry rub. Work it under the skin as well.
- 4
Preheat the air fryer to 375°F for 3 minutes.
- 5
Place thighs skin-side UP in the preheated basket with 1 inch between pieces. Do not overcrowd — a single layer only.
- 6
Air fry at 375°F for 12 minutes.
- 7
Flip thighs to skin-side DOWN and continue air frying at 375°F for 5 minutes.
- 8
Flip BACK to skin-side UP and crank heat to 400°F. Air fry 5 more minutes until skin is mahogany-dark and crackling. Internal temp should be 175°F for thighs (they are most tender at 175°F, not 165°F).
- 9
Rest 5 minutes on a rack (not a plate — plates steam the skin). Serve immediately.
Chef's notes
- →Baking powder is the pro-kitchen crispy-skin hack. Baking soda will taste metallic — do not substitute.
- →Thighs finish at 175°F internal, not 165°F. The connective tissue needs to break down for tender bite.
- →Rest on a rack to preserve crunch. A plate under the skin = soggy underside in 60 seconds.
Storage
Fridge 4 days. Reheat at 375°F for 5 minutes to revive the crispy skin. Microwaved leftovers will be rubbery.
