I achieve perfectly seasoned, extra-crispy bone-in, skin-on chicken thighs using a secret ingredient—baking powder—in the air fryer, for a juicy and flavorful main dish.
Why I’ll Love This Recipe
I love this recipe because it delivers crispy, golden skin without frying, thanks to that texture-boosting secret: baking powder. The blend of paprika, cumin, garlic, and pepper adds layers of flavor, while the air fryer keeps the thighs moist and tender on the inside. It’s hands-down one of my favorite quick dinners when I’m craving something both simple and savory.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 bone-in, skin-on chicken thighs (approx. 1 ¼ lbs)
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon salt
½ tablespoon baking powder
directions
I begin by preheating the air fryer to 400°F (200°C) for about 5–6 minutes. Meanwhile, I combine paprika, garlic powder, cumin, pepper, salt, and baking powder in a small bowl. I pat the chicken thighs dry with a paper towel, rub them evenly with olive oil on both sides, then flip them in the seasoning mix and rub it in to coat thoroughly. I place the thighs in the air fryer basket and cook at 400°F for 10 minutes. After that, I carefully flip the thighs using tongs and cook for another 6–10 minutes until the skin is crispy and browned. I check the internal temperature—it should be at least 165°F, though I sometimes prefer cooking them to 185–195°F for extra flavor. When done, I let them rest for 5–10 minutes before serving.
Servings and timing
Serves: 3 (ideal as a main course for lunch or dinner)
Prep Time: ~5 minutes
Cook Time: 20 minutes (plus air fryer preheat)
Total Time: Approximately 25 minutes
Variations
I sometimes swap in smoked paprika for a smoky twist or add a pinch of cayenne for a mild kick. Occasionally I’ll use skinless thighs, though I lose that extra crispy texture. When I’m looking to bulk it up, tossing the chicken with a squeeze of fresh lemon juice and chopped parsley after cooking brings bright freshness.
storage/reheating
I refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, I pop them back in the air fryer at 375°F for 3–5 minutes—this revives the crispy skin without drying out the meat.
FAQs
What does the baking powder do?
It helps draw out moisture and creates that signature crispy, crackly skin—especially when combined with the air fryer’s dry heat.
Do I have to use bone-in, skin-on thighs?
While bone-in, skin-on is ideal for maximum flavor and crispiness, skinless thighs or boneless thighs can be used; just adjust cooking time slightly and expect a different texture.
Is preheating the air fryer necessary?
Yes—it ensures that the skin starts crisping immediately and helps cook the thighs evenly.
How do I know when they’re done?
I rely on a meat thermometer. 165°F is safe, but for more rendered fat and deeper flavor, I sometimes cook to 185–195°F.
Can I use this method for chicken breasts?
You can, though baking powder may not yield the same crispiness on chicken breast skin. Adjust time and monitor temperature closely.
Can I add other spices?
Absolutely—I’ve mixed in dried herbs like thyme, rosemary, or smoked paprika depending on what flavor profile I’m going for that day.
How thick should the seasoning layer be?
I aim for a light but even coating—just enough to adhere to the oiled surface of the chicken.
What air fryer temperature works best?
400°F works beautifully for these thighs. For smaller pieces, like wings, I might reduce to 375°F to avoid over-browning.
Why do some people cook to 185–195°F?
Higher temperatures help render more fat, producing deeper flavor and even crispier skin.
Will this method work on other meats?
Yes—it’s great for pork chops or drumsticks too. Just keep an eye on temperature and adjust time as needed.
Conclusion
These Air Fryer Chicken Thighs are my go-to when I want juicy, flavorful poultry with golden, crackling skin—without deep frying. With a simple spice blend and that clever baking powder trick, they’re ready in under 30 minutes, making them a consistent favorite for effortless mealtime satisfaction.
Print
Air Fryer Chicken Thighs
- Total Time: 25 minutes
- Yield: 3 servings
Description
Crispy, Juicy Chicken Thighs Made in the Air Fryer with a Flavorful Seasoning Blend and a Secret Crisping Trick
Ingredients
3 bone-in, skin-on chicken thighs (about 1 1/4 lbs)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 tablespoon baking powder
Instructions
Preheat the air fryer to 400°F for 5–6 minutes.
In a small bowl, mix paprika, garlic powder, pepper, cumin, salt, and baking powder.
Pat the chicken thighs dry with paper towels to remove moisture. Rub each piece with olive oil on both sides.
Evenly sprinkle the seasoning mix over both sides of the chicken and rub in to coat well.
Place chicken thighs in the air fryer basket in a single layer, skin side down. Cook at 400°F for 10 minutes.
Flip the thighs and cook for another 6–10 minutes, or until crispy and golden brown.
Use a meat thermometer to ensure internal temperature is at least 165°F. For extra flavor, cook to 185–195°F if desired.
Let rest for 5–10 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main course
