About this recipe
Boneless thighs in the air fryer stay juicier than breast and need almost no babysitting. Season, air fry, flip once.
Four thighs feed four people as a protein main. Add a salad or roasted vegetables if you want a bigger plate.
Pat the chicken dry before seasoning. Surface moisture keeps the skinless edges from browning.
SEASON
Step 1
Pat thighs dry. Toss with oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Step 2
Preheat the air fryer to 380°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Arrange thighs in a single layer. Air fry at 380°F for 10 minutes.
Step 4
Flip the thighs. Air fry at 380°F until the thickest part reaches 165°F and the edges are browned, 6 to 8 minutes more.
REST
Step 5
Rest 3 minutes so the juices settle, then serve.
Tips
Thighs vary in thickness. Start checking at 16 minutes total so thinner pieces do not dry out.
For meal prep, cool fully, then refrigerate up to 4 days. Reheat at 350°F in the air fryer for 4 to 5 minutes.
Swaps
Chicken thighsChicken breast cutlets
Same seasoning; air fry at 380°F until 165°F, usually 12 to 15 minutes total, flipping halfway.
PaprikaSmoked paprika
Same amount; deeper grill-like flavor without changing cook time.
Equipment
Air fryer · Tongs · Instant-read thermometer
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