Incredibly crispy air fryer chicken thighs with no flour needed! Golden skin, juicy inside — ready in 27 minutes. The easiest weeknight dinner you'll make. Follow our tested method and you'll get perfect results every single time.
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Use paper towels to pat every surface of the chicken thighs completely dry — this is the #1 secret for crispy skin. Any moisture = steam = soggy skin.
Rub olive oil all over, then combine all spices and coat every inch of the chicken, including under the skin if possible. Season both sides.
Preheat your air fryer to 375°F (190°C) for 3 minutes. Never skip preheating — it ensures immediate searing of the skin.
Place thighs skin-side DOWN first. Cook at 375°F for 12 minutes. This renders the fat from beneath the skin.
Flip skin-side UP. Increase heat to 400°F and cook 10 more minutes until internal temperature reaches 165°F and skin is deep golden brown.
Let rest 3 minutes before serving. This locks in the juices. Serve immediately for maximum crispiness.
The main culprit is moisture. Pat the skin completely dry with paper towels. Also ensure you cook skin-side up for the last 10 minutes at 400°F for maximum crispiness.
Start at 375°F for 12 minutes skin-side down, then flip and finish at 400°F for 10 minutes. The two-stage cooking renders fat then crisps the skin.
No flour needed! The skin itself crisps beautifully in the air fryer when completely dried and properly seasoned. Flour can actually make the skin less crispy.
