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Crispy Air Fryer Chicken Thighs Easy Smoky Paprika Recipe

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A quick and easy recipe for crispy, juicy chicken thighs with smoky paprika, cooked perfectly in an air fryer for a flavorful and fuss-free meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or avocado oil
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture.
  2. In a large mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  3. Drizzle olive oil over the chicken thighs and toss with the spice mix until evenly coated, making sure to get under the skin if possible.
  4. Preheat the air fryer to 400°F (200°C) for 3-5 minutes.
  5. Place the chicken thighs skin-side down in a single layer in the air fryer basket. Cook for 10 minutes.
  6. Flip the chicken thighs skin-side up and cook for another 8-10 minutes until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.
  8. Optional: If skin is not crispy enough, cook for an additional 2 minutes at 425°F (220°C), watching closely to avoid burning.

Notes

Patting the chicken dry is essential for crispy skin. Do not overcrowd the air fryer basket to allow proper air circulation. Flipping halfway ensures even browning. Use a meat thermometer to avoid overcooking. For extra crispiness, a quick 2-minute blast at 425°F can be done after cooking. Marinating the chicken for 1 hour to overnight enhances flavor and tenderness. Reheat leftovers in the air fryer at 350°F for 5-7 minutes to restore crispiness.

Nutrition

Keywords: air fryer chicken thighs, crispy chicken, smoky paprika chicken, easy chicken recipe, weeknight dinner, gluten-free chicken

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