There’s a certain magic to getting a perfectly cooked chicken on the table midweek. We all know the dream: skin so crisp it crackles at the touch, with meat underneath that’s tender and wonderfully juicy. For years, I thought this was the exclusive domain of a weekend roast, a lengthy process involving a hot oven and a lot of patience. Then the air fryer entered my kitchen, and everything changed. This is my go-to recipe when I need something that feels special but comes together in the time it takes to watch an episode of your favourite show.

This air fryer chicken recipe isn’t about complicated marinades or fussy techniques. It’s about celebrating the simple, glorious combination of chicken and a well-balanced spice rub, supercharged by the circulating hot air of the fryer. The result is a garlic and herb-crusted piece of chicken that rivals anything from a rotisserie. The smoked paprika gives it a deep, ruddy colour and a subtle smokiness that makes it feel far more sophisticated than the effort suggests. It’s a dish that works beautifully for a family dinner on a Tuesday, yet is impressive enough to serve when friends pop round unexpectedly on a Friday night.

We’re using skin-on, bone-in chicken thighs here, and for good reason. The bone helps keep the meat incredibly moist and flavourful, while the skin protects it during cooking before turning into that irresistible crispy layer we all fight over. It’s a straightforward method that delivers consistently brilliant results, and it has earned a permanent spot in my weekly meal plan.

Recipe Overview

This air fryer chicken recipe yields exceptionally juicy chicken thighs with a savoury, crisp-to-the-touch skin. The flavour profile is a classic blend of garlic, thyme, and smoked paprika, lifted by a hint of onion powder. It’s a foundational recipe that’s satisfying on its own but also versatile enough to be customised. During testing, I found that letting the chicken rest for a full five minutes is crucial; it allows the juices to redistribute, ensuring every single bite is succulent.

• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Air Fryer Chicken Recipe

• Genuine Flavour: The spice rub creates a fantastic crust. The sweet smoked paprika provides a warm, smoky base, the garlic and onion powders add a deep savoury note, and the thyme brings a lovely, earthy aroma. It’s a harmonious blend that enhances the chicken without overpowering it.
• On the Table in Under 40 Minutes: From gathering your ingredients to plating up, this entire dish is ready in about 35 minutes, making it ideal for those busy evenings when you want a proper meal without the long wait.
• Flexible Recipe: You can easily adapt the spice blend. Swap the thyme for dried rosemary, add 1/2 teaspoon of cumin for an earthier flavour, or throw in a pinch of cayenne for a gentle kick of heat. It’s a great base for experimentation.
• Great for Weeknight Dinners: This is a lifesaver when you need a satisfying meal without much fuss. It pairs with almost any side dish, from a simple green salad to creamy mashed potatoes. It also makes a fantastic, hearty alternative to our Easy Ground Beef Tacos Recipe for another family-friendly meal idea.
• Family Tested: This recipe always gets compliments in my house. My kids particularly love the crispy skin, and it’s one of the few meals where everyone clears their plate without any complaints.

Air Fryer Chicken Recipe

⏱️ 10 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

We’re using a handful of common pantry spices for this recipe, proving you don’t need a long list of ingredients for a flavourful meal. I always recommend using a good quality sweet smoked paprika, sometimes labelled as ‘Pimentón Dulce’. The Spanish varieties have a depth of flavour that really makes a difference here.

• 800g bone-in, skin-on chicken thighs (usually 4-5 thighs)
• 1 tbsp olive oil
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Marcus’s Tip: Before you do anything else, pat the chicken skin thoroughly with a paper towel until it’s completely dry. I used to struggle with this dish until I discovered this technique. Any moisture on the skin will create steam, which is the enemy of crispiness. This single step is non-negotiable for that perfect, crackling finish.

How to Make Air Fryer Chicken

The process for this air fryer chicken recipe is wonderfully straightforward. It’s mostly a case of mixing, coating, and letting the air fryer do its job. The key is arranging the chicken properly in the basket to ensure the hot air can circulate freely.

1. Prepare the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper. Stir well until everything is evenly mixed.
2. Pat and Oil the Chicken: Take your chicken thighs and pat them completely dry with paper towels, paying special attention to the skin. Place them in a larger bowl and drizzle with the olive oil. Use your hands to toss the chicken until each piece is lightly and evenly coated in oil.
3. Season Generously: Sprinkle the spice rub mixture all over the oiled chicken. Again, use your hands to rub the spices into every part of the thighs, ensuring you get some underneath the skin as well for maximum flavour.
4. Preheat the Air Fryer: Set your air fryer to 190°C (180°C fan) and let it preheat for 3-5 minutes. This helps the chicken start cooking immediately and aids in crisping the skin.
5. Arrange in the Basket: Place the seasoned chicken thighs in the air fryer basket in a single layer, skin-side down. It’s important not to overcrowd the basket; leave a little space between each piece for air circulation. If needed, cook in two batches.
6. First Cook: Air fry for 15 minutes at 190°C. This initial cook, with the skin-side down, helps to render out some of the fat from under the skin.
7. Flip and Finish: Using tongs, carefully flip the chicken thighs over so they are now skin-side up. Continue to cook for another 7-10 minutes, or until the skin is deep golden brown and the internal temperature reaches 74°C (165°F) on a meat thermometer. I find that checking the temperature is the most reliable way to ensure perfectly cooked, juicy chicken. For more information on this, the Food Standards Agency provides excellent guidance on cooking chicken safely.
8. Rest Before Serving: Remove the chicken from the air fryer and transfer it to a plate. Let it rest for 5 minutes before serving. This allows the juices to settle back into the meat. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips From My Kitchen

• Temperature is Key: Don’t be tempted to crank the heat up from the start. Cooking at a moderate 190°C allows the chicken to cook through evenly without burning the spices. Flipping it partway through ensures both sides get beautifully cooked.
• The Secret to Juiciness: I learned that the resting period is just as important as the cooking time. If you cut into the chicken immediately, all those delicious juices will run out onto your plate. A 5-minute rest makes all the difference between good chicken and great chicken.
• Make-Ahead Method: You can prepare the spice rub and store it in an airtight container for weeks. You can also coat the chicken in the oil and spice rub up to 24 hours in advance. Just cover it and keep it in the fridge until you’re ready to cook.
• Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken back in the air fryer at 180°C for 4-5 minutes. This will bring back that wonderful crispiness, which is something a microwave just can’t do.

Delicious Variations to Try

While this recipe is fantastic as is, it also serves as a brilliant template for your own creations. Don’t be afraid to mix things up based on what you have in your cupboard.

• A Touch of Heat: For a spicy version, add ½ teaspoon of cayenne pepper or red chilli flakes to the spice rub. It adds a lovely warmth that complements the smoky paprika.
• Herb Garden Twist: Swap the dried thyme for 1 teaspoon of dried rosemary or an Italian herb blend. You could also finish with a sprinkle of fresh, finely chopped rosemary or oregano along with the parsley.
• Different Cuts of Chicken: This recipe works wonderfully for chicken drumsticks or wings; just adjust the cooking time accordingly (wings will be faster, drumsticks about the same). For boneless, skinless chicken breasts, reduce the cooking time to around 15-18 minutes, flipping halfway.

What to Serve With Air Fryer Chicken

This versatile chicken pairs well with so many different side dishes. It’s robust enough for hearty accompaniments but also light enough for a simple salad.

• Creamy Mashed Potatoes: A classic pairing that never fails. The creamy mash is a perfect contrast to the crispy chicken skin. It’s a combination that reminds me of our popular Creamy Chicken And Rice Recipe.
• A Crisp Green Salad: A simple salad with a sharp lemon vinaigrette helps to cut through the richness of the chicken, making for a beautifully balanced meal.
• Roasted Vegetables: Toss some broccoli florets, chopped peppers, or courgette sticks in a little oil and seasoning and air fry them once the chicken is done and resting.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio works well. If you prefer beer, a light lager or pale ale is an excellent choice.

Frequently Asked Questions

Air Fryer Chicken Recipe

A quick and easy recipe for juicy, flavorful chicken thighs with an incredibly crispy skin, all made in the air fryer. This is the perfect weeknight main course.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 345

Ingredients Method Notes

Ingredients

  

• 800 g bone-in skin-on chicken thighs (usually 4-5 thighs)
• 1 tbsp olive oil
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• Fresh parsley chopped (for garnish)
• 1 lemon cut into wedges (for serving)

Method

 

1. Prepare the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper. Stir well until everything is evenly mixed.
2. Pat and Oil the Chicken: Take your chicken thighs and pat them completely dry with paper towels, paying special attention to the skin. Place them in a larger bowl and drizzle with the olive oil. Use your hands to toss the chicken until each piece is lightly and evenly coated in oil.
3. Season Generously: Sprinkle the spice rub mixture all over the oiled chicken. Again, use your hands to rub the spices into every part of the thighs, ensuring you get some underneath the skin as well for maximum flavour.
4. Preheat the Air Fryer: Set your air fryer to 190°C (180°C fan) and let it preheat for 3-5 minutes. This helps the chicken start cooking immediately and aids in crisping the skin.
5. Arrange in the Basket: Place the seasoned chicken thighs in the air fryer basket in a single layer, skin-side down. It’s important not to overcrowd the basket; leave a little space between each piece for air circulation. If needed, cook in two batches.
6. First Cook: Air fry for 15 minutes at 190°C. This initial cook, with the skin-side down, helps to render out some of the fat from under the skin.
7. Flip and Finish: Using tongs, carefully flip the chicken thighs over so they are now skin-side up. Continue to cook for another 7-10 minutes, or until the skin is deep golden brown and the internal temperature reaches 74°C (165°F) on a meat thermometer. I find that checking the temperature is the most reliable way to ensure perfectly cooked, juicy chicken. For more information on this, the Food Standards Agency provides excellent guidance on cooking chicken safely.
8. Rest Before Serving: Remove the chicken from the air fryer and transfer it to a plate. Let it rest for 5 minutes before serving. This allows the juices to settle back into the meat. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

For best results, use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). Let chicken rest for 5 minutes before serving to keep it juicy.

I really hope you give this air fryer chicken recipe a go. It’s one of those reliable, satisfying meals that has truly made my weeknight cooking better. It’s proof that you don’t need a lot of time or fancy ingredients to create something genuinely delicious for your family. If you try it, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Happy cooking. – Marcus