Sometimes the best dinners are the ones that come together with hardly any effort. These crispy air fryer chicken thighs with dry rub are one of my go-to meals when I want something flavorful but don't feel like fussing in the kitchen. The spice blend adds just the right amount of kick, the skin gets perfectly golden and crunchy, and dinner is ready in under 30 minutes.
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Air Fryer Chicken Thighs Recipe
The key to a crispy chicken without deep frying is to keep the skin on. Plus, it gives the chicken so much flavor. If I'm doing a quick chicken recipe, I'll always get skin-on and bone-in because it stays juicier, cooks up beautifully in the air fryer, and tastes like way more effort than it actually takes. And if you're craving something with a saucy glaze instead, try my air fryer teriyaki chicken for a flavorful twist.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat your air fryer to 375°F. In a small bowl, mix together all of the spices, then rub the mixture evenly over the chicken thighs.
Step 2
Lightly spray the air fryer basket with cooking oil. Arrange the chicken thighs in the basket, skin side up, and give them a quick spray of oil on top to help with crisping.
Step 3
Cook for 15 minutes, then flip the thighs and continue cooking for another 10-15 minutes, or until the juices run clear and the internal temperature reaches 165°F.
Sarah's Top Tips
- Give the chicken thighs plenty of room so the hot air can circulate and crisp the skin. If your air fryer is smaller, cook in batches for the best results.
- Use paper towels to remove excess moisture from the skin before seasoning. This is the secret to getting that golden, crunchy finish.
- Turning the chicken thighs at the halfway mark ensures they cook evenly on both sides and helps the skin crisp up all over. This also gives you a chance to check how they're cooking and adjust if needed.
- Make sure the thickest part of each thigh reaches 165°F. This ensures the chicken is fully cooked without drying it out.
- If the skin isn't as crunchy as you'd like, increase the temperature to 400°F and cook for an additional 3-5 minutes. Keep an eye on it so it doesn't over-brown.
Serving Suggestions
These crispy air fryer chicken thighs go with just about anything, which makes them such an easy dinner staple. Try pairing them with roasted veggies, creamy mashed potatoes, or a fresh side salad for a balanced meal. They're also delicious with a dipping sauce on the side, like ranch, honey mustard, or even a spicy mayo. Personally, I love serving them with roasted sweet potatoes and a quick arugula salad for a simple but satisfying dinner.
Storage & Reheating
Fridge: Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, let them cool completely, then wrap tightly or place in a freezer-safe bag and freeze for up to 2 months.
Reheating: To reheat, pop them back in the air fryer at 350°F for 5-7 minutes until warmed through.
More Chicken Recipes
- Air Fryer Dry Rub Wings40 Minutes
- Hot Honey Chicken Sandwiches30 Minutes
- Air Fryer Rotisserie Chicken1 Hours
- Sticky Honey Garlic Chicken Thighs (Easy Weeknight Recipe)47 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Crispy Air Fryer Chicken Thighs with Dry Rub
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Ingredients
- 4 bone-in, skin-on chicken thighs
- ¼-½ teaspoon cayenne pepper
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked or sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon coriander
- salt and black pepper to taste
Instructions
- Preheat the air fryer to 375 degrees.
- Combine all the spices in a bowl & rub over chicken thighs.4 bone-in, ¼-½ teaspoon cayenne pepper, 1-2 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon smoked or sweet paprika, ½ teaspoon dried oregano, ½ teaspoon coriander, salt and black pepper to taste
- Spray the air fryer with cooking oil.
- Place thighs in the fryer & lightly spray with oil to enhance crispiness.
- Set the timer to 15 minutes.
- Flip and cook for another 10-15 minutes until juices run clear.
Sarah's Tips
- For boneless thighs: Reduce cook time to about 16-18 minutes.
- Mix the rub and season the chicken up to 24 hours ahead, refrigerate, then cook when ready.
- Make a big batch of the dry rub and store it in a jar for later use!
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