American · 375°F · 16 min
Air Fryer Chicken Breast
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.
Air Fryer Chicken Thighs
Chicken thighs are the air fryer's best protein: forgiving, juicy and the skin actually crisps. Bone-in, skin-on is the default people search for. Pat dry, season simply and cook skin-side up first so the fat renders into the basket, not a puddle on the meat.
Dry skin is non-negotiable
Moisture on the skin steams instead of crisps. Paper towels, then a light rub of oil and salt.
175°F, not 165°F
Dark meat is best pulled around 175°F (79°C). The center stays juicy while the skin goes golden.
Skin-side up, then flip
First pass renders fat; a quick flip at the end browns the underside without drying the top.
Air Fryer Chicken Thighs
Prep 8 min · Cook 22 min · Total 30 min · 4 servings
Crowding. Four thighs max in a 6 qt. Overlap = rubbery skin.
Basket liner (optional). Air fryer paper basket liners are optional. They catch drips and make cleanup easier. Use the molded type that fits your basket; air flows around the sides. Never cover the whole basket floor with solid foil.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Prep
Pat the thighs very dry with paper towels. Rub with oil, salt, garlic powder, paprika and pepper. Let sit 10 minutes while you preheat.
Seasoned bone-in chicken thighs on a board
Cook
Preheat the air fryer to 380°F (193°C). Arrange thighs skin-side up in a single layer without overlap.
Chicken thighs skin-side up in the air fryer basket Cook 14 minutes. Flip skin-side down and cook 6-8 minutes more until the skin is deep golden and the thickest part reads 175°F (79°C).
Rest 5 minutes. Serve with lemon.
