Crispy Air Fryer Chicken Thighs

These Air Fryer Fried Chicken Thighs are a perfect blend of crispy and juicy without the mess or extra oil of traditional frying. This recipe brings all the comfort of southern fried chicken but with less hassle and cleanup. You get that golden brown crunchy exterior thanks to the air fryer and a tender, flavorful inside that’s hard to beat.

I first tried making this on a busy weeknight and was amazed at how quick and clean it was compared to my usual frying method. Now it’s a go to when I want fried chicken with minimal effort and maximum taste.

Ingredients

• Buttermilk: Half a cup of buttermilk essential for tenderizing the chicken and adding moisture
• Egg: One large egg helps bind the flour coating to the chicken
• All purpose flour: Three quarters cup allpurpose flour creates the crispy crust
• Cornstarch: Quarter cup cornstarch adds extra crunch to the breading
• Garlic powder: Two teaspoons garlic powder for savory depth and aroma
• Onion powder: One teaspoon onion powder brings sweetness and complexity to the flavor
• Kosher salt: One teaspoon kosher salt seasons the chicken evenly
• Black pepper: Half teaspoon black pepper for a little kick
• Chicken thighs: Two pounds bonein chicken thighs bonein keeps the meat juicy look for fresh thighs with pink flesh and firm texture
• Olive oil cooking spray: Olive oil cooking spray keeps the coating crisp and helps prevent sticking without oily residue

Instructions

Preheat the Air Fryer:

Preheat your air fryer to 375 degrees Fahrenheit. This step is crucial so the chicken starts cooking immediately and builds a crispy crust rather than steaming.

Prepare the Wet Mixture:

In a medium sized bowl, whisk together the buttermilk and egg until fully combined. The buttermilk tenderizes while the egg helps the coating adhere well.

Mix the Dry Coating:

In another bowl, combine the allpurpose flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Whisk these together so the spices are evenly distributed for consistent flavor.

Coat the Chicken:

Dip each chicken thigh into the buttermilk mixture, letting any excess drip off. Then transfer it to the dry mixture and pat the flour blend firmly onto the surface ensuring even coating. Repeat for all thighs.

Prepare the Air Fryer Basket:

Spray the air fryer basket generously with olive oil spray to prevent sticking and help the crust brown nicely.

Arrange Chicken in Basket:

Place the coated chicken thighs in the basket making sure they do not touch. Cooking in batches is best to avoid overcrowding which affects crispiness. Spray the tops of the chicken liberally with olive oil spray.

Cook the Chicken:

Air fry the chicken at 375 degrees Fahrenheit for 25 to 30 minutes. Flip the chicken about halfway through cooking and spray again with olive oil spray. Check that the internal temperature reaches 165 degrees Fahrenheit to ensure doneness.

Remove and Serve:

Carefully take the chicken out of the air fryer once it’s golden brown and cooked through. Serve immediately with your favorite sides.

My favorite part about this recipe is how the buttermilk soak completely transforms the chicken texture. It makes the meat soft and flavorful but does not weigh it down. One chilly fall evening, this chicken thigh recipe was the highlight after a long day, warming us up and satisfying even the pickiest eaters at the table.

Storage Tips

Store leftover chicken thighs in an airtight container in the refrigerator to keep them fresh for up to four days. When reheating, avoid using the microwave as it can make the crust soggy. Instead, pop them back in the air fryer at 350 degrees Fahrenheit for about 4 to 5 minutes to restore crispiness.

Ingredient Substitutions

You can swap bonein chicken thighs for boneless ones to reduce cooking time slightly but be careful not to overcook as boneless meat dries out faster. If you don’t have buttermilk, create a simple substitute by mixing one tablespoon of white vinegar or lemon juice with one cup of milk and letting it sit five minutes before use. For coating, you can experiment with whole wheat flour for a nuttier flavor but the crust won’t be as crisp as with allpurpose flour.

Serving Suggestions

Serve these crispy chicken thighs with easy sides like garlic mashed potatoes and steamed green beans for a classic dinner. For a lighter option, pair with a crisp salad or roasted seasonal vegetables. For a Southern style meal, add creamy coleslaw or buttery corn on the cob to complete the plate.

These air fryer fried chicken thighs deliver crispy, juicy results with minimal fuss. They are perfect for a quick weeknight dinner or a comforting family meal.

Common Recipe Questions

→ Do I need to preheat the air fryer?

Yes, preheat your air fryer to 375°F to ensure even cooking and a crispy finish.

→ What is the purpose of spraying olive oil?

Spraying olive oil on the chicken and basket helps achieve a golden, crispy crust and prevents sticking during cooking.

→ How can I tell when the chicken is done?

The chicken is fully cooked when the internal temperature reaches 165°F using an instant-read thermometer.

→ Can I cook multiple pieces at once?

It's best to cook in batches to avoid overcrowding, which allows the air to circulate and crisp the chicken evenly.

→ Why is buttermilk used in the preparation?

Buttermilk tenderizes the chicken and adds moisture, helping to keep the thighs juicy during air frying.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat in the air fryer for best texture.