Crispy Air Fryer Chicken Thighs

These Air Fryer Fried Chicken Thighs offer a perfect blend of crispy skin and juicy meat without the mess or calories of deep frying. This recipe is my go to when I want something that feels indulgent but doesn’t require hours in the kitchen or gallons of oil. The air fryer makes the process straightforward, and the buttermilk soak keeps the chicken tender and flavorful every time.

I remember the first time I made these during a busy weeknight and how quickly the whole family fought over the last piece. It’s become a staple when I want dinner to feel special but easy.

Ingredients

• Buttermilk: adds moisture and a subtle tang to keep the chicken juicy, fresh buttermilk is best or make your own by adding vinegar to milk
• Large egg: helps bind the buttermilk marinade and adds richness
• All purpose flour: forms the bulk of the crispy coating, choose unbleached for the best texture
• Cornstarch: lightens the flour coating for extra crunch
• Garlic powder: infuses savory flavor essential to the crust
• Onion powder: complements the garlic powder with mild sweetness and depth
• Kosher salt: seasons the chicken perfectly without overpowering, choose coarse for ease of even sprinkling
• Black pepper: for a touch of heat and brightness
• Bone in chicken thighs: thick and flavorful cuts that stay moist under high heat, choose skin on thighs for the crispiest results
• Olive oil cooking spray: keeps the coating from sticking and helps crisp the skin without excess oil

Instructions

Preheat the Air Fryer:

Preheat your air fryer to 375 degrees Fahrenheit to ensure even cooking. It is important to start with a hot fryer for that crisp golden crust. This usually takes about five minutes depending on your model.

Prepare the Wet Mixture:

In a medium sized bowl, whisk together the buttermilk and the egg until fully combined. This mixture will tenderize the chicken and help the coating stick evenly.

Mix the Dry Ingredients:

In a separate medium bowl, combine the all purpose flour, cornstarch, garlic powder, onion powder, kosher salt, and black pepper. Whisk these together thoroughly so the spices are evenly distributed for consistent flavor in every bite.

Coat the Chicken:

Dip each chicken thigh into the buttermilk and egg mixture allowing any excess to drip off. Then immediately place the thigh into the flour mixture, pressing lightly so the coating sticks well on every surface. Set aside coated thighs on a plate.

Prepare the Air Fryer Basket:

Spray the air fryer basket generously with olive oil cooking spray. This prevents the coating from sticking to the basket later and helps develop a nice crust.

Arrange and Spray the Chicken:

Place the coated chicken thighs in the basket in a single layer, making sure they do not touch each other to allow air circulation. Spray the tops of the chicken thighs liberally with olive oil spray to promote crispiness.

Cook the Chicken:

Cook the chicken at 375 degrees Fahrenheit for 25 to 30 minutes. Halfway through cooking, flip each thigh carefully and spray again with olive oil spray on the exposed side. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit and the coating is golden and crisp.

Remove and Serve:

Carefully remove the chicken thighs from the air fryer. Let them rest for a couple of minutes to lock in the juices, then serve with your favorite sides like green beans or mashed potatoes.

The star of this recipe is the buttermilk marinade. It not only adds a pleasant tang but ensures that every bite of chicken stays moist even after air frying. I love how this simple step elevates the whole dish. One family night stands out when my kids declared it "the best chicken ever" and requested it the very next week.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to four days. To reheat, place the pieces back in the air fryer at 350 degrees Fahrenheit for about four minutes. This refreshes the crispness without drying out the meat. Avoid microwaving as it can make the crust soggy.

Ingredient Substitutions

If you don’t have buttermilk, you can make a quick substitute by adding one tablespoon of vinegar or lemon juice to one cup of whole milk. Let it sit for five minutes before using. For gluten free options, swap the all purpose flour for a gluten free blend and ensure the cornstarch is certified gluten free.

Serving Suggestions

Pair these crispy chicken thighs with simple sides such as steamed green beans, roasted carrots, or classic mashed potatoes. A crisp coleslaw adds a refreshing contrast and completes the meal nicely. For a little extra indulgence, drizzle with honey mustard or your favorite dipping sauce.

These air fryer fried chicken thighs deliver crispy skin and juicy meat with minimal oil. They reheat well in the air fryer to refresh the crispness for leftovers.

Common Recipe Questions

→ Do I need to preheat the air fryer?

Yes, preheating to 375°F ensures even cooking and helps achieve a crispy crust.

→ Why spray the chicken with olive oil?

Olive oil spray helps create a golden, crispy exterior without excess oil and prevents sticking.

→ Can I cook the chicken in batches?

Absolutely, cooking in batches avoids overcrowding for optimal crispness and thorough cooking.

→ How do I know when the chicken is done?

Use a meat thermometer; the chicken is done when it reaches 165°F internally.

→ Is buttermilk necessary for the coating?

Buttermilk adds flavor and moisture, helping keep the chicken tender during air frying.

→ How should leftovers be stored?

Store cooled chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer for best texture.