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Super Crispy Air Fryer Chicken Thighs

Super crispy air fryer chicken thighs with shatteringly crisp, lacquered skin thanks to a baking powder trick. Air-fried until deeply golden and juicy at 165°F for a crunchy air fryer dinner that feels like fried chicken.
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Prep Time 10 minutes
Cook Time 22 minutes
Rest 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Keep skin on for maximum crisping.
  • 1 tbsp olive oil
  • 1 tsp baking powder Helps dry the surface for extra-crispy skin.
Spice rub
  • 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 Serve with lemon wedges/juice and fresh parsley.

Equipment

  • 1 air fryer

Method
 

Dry and season
  1. Pat the chicken completely dry with paper towels so the skin can crisp instead of steam.
  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.
  2. Place the chicken skin-side down first in the air fryer and air fry for 10 minutes.
  3. Flip to skin-side up and air fry for 12–14 more minutes, 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 rests, then serve with lemon and parsley.

Notes

Pro tip: drying the chicken thoroughly is the key—any surface moisture will soften the skin. Store leftovers in the fridge up to 3 days in a covered container; reheat in the air fryer at 350°F for 5–7 minutes to re-crisp. Freezing is not recommended for the best crunch. For a lower-sodium version, reduce salt slightly while keeping the baking powder and spice mix unchanged.