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Pioneer Woman Air Fryer Chicken Thighs

Pioneer Woman Air Fryer Chicken Thighs - recipe card
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Crispy, golden chicken thighs with juicy, tender meat inside, achieved effortlessly in the air fryer. This recipe delivers all the flavor of a classic Southern supper with a fraction of the oil, making it perfect for weeknight cravings.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2.5 lbs total)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Pat chicken thighs dry with paper towels. This is crucial: removing excess moisture ensures the skin crisps up in the air fryer instead of steaming. Trim any excess skin or fat if desired, but leave most of it for flavor and crispiness.
  2. In a small bowl, combine kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, and black pepper. Mix well to ensure even distribution of the spices.
  3. Drizzle the olive oil over the chicken thighs and rub it all over, including under the skin where possible. Sprinkle the spice mixture evenly over all sides, pressing lightly to adhere. Let sit at room temperature for 10 minutes while the air fryer preheats.
  4. Preheat your air fryer to 400°F (200°C) for 5 minutes. If your air fryer doesn’t have a preheat function, simply run it empty at 400°F for 3 minutes.
  5. Place the chicken thighs in the air fryer basket, skin side down, in a single layer. Do not overcrowd: arrange them with space between each for proper air circulation. Cook for 12 minutes.
  6. After 12 minutes, carefully flip the thighs using tongs. They should be nicely browned on the skin side. Cook for another 10 to 14 minutes, depending on thickness, until the skin is deeply golden and crispy and the internal temperature reaches 175°F (79°C) in the thickest part of the thigh, not touching bone.
  7. If your air fryer cooks unevenly, rotate the basket or rearrange the thighs halfway through the second cooking phase. Check for doneness early—air fryers vary in intensity.
  8. Once done, remove the chicken thighs from the air fryer and let rest for 5 minutes on a cutting board or plate. This allows juices to redistribute, ensuring moist meat.
  9. Serve hot with your favorite sides. The skin will be crackling-crisp, and the meat will be fall-off-the-bone tender.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze: place cooled chicken in a freezer-safe container for up to 3 months. Reheating: For crispiest results, reheat in the air fryer at 375°F (190°C) for 5-7 minutes, or until warmed through. For the oven, place on a wire rack over a baking sheet at 375°F (190°C) for 10-12 minutes. Microwaving will soften the skin but is acceptable if needed.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-air-fryer-chicken-thighs-recipe/