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Super Crispy Air Fryer Chicken Thighs

Super crispy air fryer chicken thighs with shatteringly crisp, lacquered skin using a baking powder trick. Air-fried at 400F until deeply golden, then rested so the skin stays crunchy with juicy meat at 165F.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp baking powder secret to extra crispy skin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 1 lemon and parsley for serving

Equipment

  • 1 air fryer

Method
 

Prep and season
  1. Pat the chicken completely dry, making sure no moisture remains on the skin to promote crisping.
  2. Rub the chicken with olive oil, then mix baking powder with garlic powder, smoked paprika, onion powder, salt, and black pepper and rub thoroughly all over the chicken.
Air fry
  1. Preheat the air fryer to 400°F and let it fully come up to temperature.
  2. Place the chicken skin-side down and air fry for 10 minutes, until the skin starts setting and turning golden at the edges.
  3. Flip to skin-side up and air fry for 12-14 more minutes at 400°F until the skin is deeply golden and incredibly crispy, and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 5 minutes so the skin continues to crisp as it cools slightly, then serve with lemon and parsley.

Notes

Key pro tip: drying the chicken thoroughly is the make-or-break step for crispy skin. Store leftovers in the fridge up to 3 days; reheat in the air fryer at 350°F for 5-7 minutes to re-crisp. Freezing yes—freeze cooked thighs up to 2 months, then reheat until hot and crisp again. Dietary swap: use kosher salt if that’s what you keep on hand, keeping the total amount the same.