Nana Ruth's Air Fryer Chicken Thighs
Crispy-skinned, juicy chicken thighs seasoned simply and air fried to perfection. The same flavors Nana Ruth used on her Sunday chicken, but with a crunch that rivals deep-frying — all in about 35 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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Pat the chicken thighs completely dry with paper towels — both sides. This is the most important step for crispy skin.
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Drizzle the chicken with olive oil and rub it all over. Mix the garlic powder, smoked paprika, onion powder, thyme, salt, and pepper together, then season both sides of each thigh generously.
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Preheat your air fryer to 400°F. Arrange the chicken thighs skin-side down in a single layer — don't overlap them. Work in batches if needed.
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Cook skin-side down for 10 minutes. Flip to skin-side up and cook another 12-15 minutes until the skin is golden and crispy and the internal temperature reaches 165°F at the thickest part.
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Let the chicken rest for 5 minutes before serving. The juices need time to settle back into the meat — cut too early and all that goodness runs out onto the plate.
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Serve with mashed potatoes, a green salad, or rice. These play well with just about any side you've got.
Recipe Notes
Every air fryer runs a little different — mine runs hot. Use a meat thermometer and check for 165°F rather than relying on time alone. If cooking in batches, the first batch stays warm on a plate while the second cooks.