Air Fryer Chicken Thighs (Cuisses de poulet) — Crispy Skin, Juicy Meat, Weeknight-Fast
Air fryer chicken thighs (cuisses de poulet) are bone-in, skin-on thighs cooked with strong convection heat so the skin turns crisp while the inside stays juicy. This version uses a simple seasoning base that works year-round, plus optional flavor “routes” so you can keep it classic, lemon-garlic, or lightly Cajun depending on what you’re serving it with.
Ingrédients
- 2 1/2 to 3 lb bone-in skin-on chicken thighs (about 6–8 thighs)
- 1 tbsp neutral oil or olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp smoked paprika or sweet paprika
- 1/2 tsp onion powder optional
- 1/2 tsp dried thyme optional
- Lemon wedges to serve (optional)
Instructions
- Pat chicken thighs very dry (especially the skin). Lightly coat with oil.
- Mix salt, pepper, garlic powder, paprika (and optional onion powder/thyme). Season thighs all over.
- Preheat air fryer to 390°F for 3–5 minutes (if your model allows).
- Arrange thighs in a single layer, skin-side down. Cook 10 minutes at 390°F.
- Flip skin-side up and cook 10–14 minutes more at 390°F, until the thickest thigh reaches 175–185°F (minimum 165°F).
- Optional: for extra crisp skin, cook 2–4 minutes at 400°F, skin-side up.
- Rest 5 minutes before serving.
Notes
FAQ
Can I use boneless, skinless thighs?
Yes, but it becomes a different recipe: you’ll lose the crispy-skin payoff and the cooking time drops a lot. For boneless, start around 380°F and check early; they can overcook faster.How do I keep the skin crispy?
Dry the skin well, don’t crowd the basket, and finish skin-side up. If needed, add the 400°F crisp boost at the end.What if my thighs are huge?
Add time and trust the thermometer. Big thighs can need the longer end of the range (sometimes a bit beyond). Aim for 175–185°F for best texture.Can I cook from frozen?
It’s possible, but texture is better thawed. If cooking from frozen, plan longer, season partway through once the surface thaws, and still finish by temperature.Why is my chicken “done” but still tough?
If it’s tough at 165°F, push it a bit higher. Thighs often improve as they climb into the 175–185°F zone.Substitutions
- Smoked paprika → sweet paprika (or a little chili powder for warmth).
- Garlic powder → onion powder (or use both).
- Neutral oil → olive oil (use what you have).
- Kosher salt → table salt (use less; table salt is finer and “saltier” by volume).