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Crispy Air Fryer Chicken Thighs with Smoked Paprika

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Juicy, tender chicken thighs with shatteringly crispy skin, seasoned with a smoky paprika rub and cooked to perfection in the air fryer. An easy, 30-minute weeknight dinner that tastes like a special occasion.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper (optional)
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels on both sides. Let them sit for 5 minutes to air-dry.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
  3. Drizzle olive oil over the chicken and rub it in, getting some under the skin if possible. Sprinkle the spice rub generously over both sides and massage it in. Let rest at room temperature for 10 minutes.
  4. Preheat the air fryer to 400°F for 3 minutes.
  5. Place the chicken thighs skin-side down in the air fryer basket in a single layer with space between each piece.
  6. Cook at 400°F for 12 minutes. Do not open the basket.
  7. Flip the chicken skin-side up and cook for another 10-12 minutes, until the internal temperature reaches 175-185°F and the skin is deep golden brown and crispy.
  8. Remove from the air fryer and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

For extra crispy skin, pat the chicken very dry and do not overcrowd the basket. If you have time, dry brine the seasoned chicken in the fridge for 2-4 hours before cooking. Leftovers can be reheated in the air fryer at 375°F for 3-4 minutes to restore crispiness.

Nutrition

Keywords: air fryer chicken thighs, crispy chicken thighs, smoked paprika chicken, easy chicken dinner, weeknight chicken recipe

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