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This air fryer chicken is simply no-fuss, no nonsense, yielding golden brown, juicy, moist, ultra-tender, flavorful chicken in just 15 min!

  • Fool-proof recipe. This recipe will consistently yield restaurant-quality, ultra-juicy, tender meat! And the higher fat content of the chicken thighs will make them incredibly forgiving to dry out if overcooked.
  • Less mess. Say goodbye to greasy oil splatters in your kitchen! The air fryer method is so much cleaner than stovetop searing. And it keeps your kitchen nice and cool during the hot summer months by bypassing the oven.
  • Hands-off. This is a completely no-fuss, hands-off recipe. Simply season the chicken, drop them in the air fryer basket, set the timer and flip halfway.
  • Saves time. The air fryer will preheat in minutes, cooking the chicken through in roughly 14 minutes.

This is a method of cooking chicken in a countertop convection appliance, using rapidly circulating hot air to mimic the effects of deep frying. The key benefits of an air fryer include a quick preheat (in a matter of minutes), a faster cook time than traditional ovens, less oil used throughout, and contained messes and splatters within the basket.

  • Brown sugar: this is the secret ingredient for superior caramelization, yielding a sticky-sweet-savory crust
  • Smoked paprika: rather than a lengthy marinade, the smoked paprika is paired with dried thyme for that instant smoky, BBQ flavor, yielding a beautiful dark red crust on the chicken
  • Cornstarch: this takes the place of all-purpose flour, providing a thinner, crispy, golden-brown coating for the chicken (also naturally gluten-free)
  • Avocado oil spray: avocado oil can withstand high heat and has a completely neutral flavor, perfect to use as a light mist just before air frying
  1. Prep the chicken. Pat the chicken completely dry using paper towels.
  2. Make the spice rub. Combine the brown sugar, paprika, thyme, salt, and pepper (or use your favorite spice rub).
  3. Season the chicken. Coat the chicken thoroughly with the spice rub, then sprinkle with cornstarch. Arrange the chicken in a single layer in the air fryer basket, then spray with avocado oil spray.
  4. Air fry the chicken. Cook the chicken in a preheated air fryer until golden brown and cooked through (165°F), flipping at the halfway mark.
  5. Let rest and serve. Let the chicken rest at least 5 minutes before carving and serving.

The seasoning blend of smoked paprika and dried thyme in this recipe will pair well with any , but feel free to substitute your favorite seasoning blend or BBQ rub.

Does the air fryer actually fry the chicken?

Despite the name, the air fryer does not fry the chicken. Instead it mimics the crispy results of deep-frying but only uses a fraction of the oil by circulating hot air rapidly inside a small cooking chamber.

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. Chicken breasts will also take less time to cook through, about 10-13 minutes depending on the size and thickness of the chicken.

How can I prevent the chicken from drying out?

Always add a light spray coating on the chicken before air frying, use a meat thermometer inserted into the thickest part of the chicken (removing at 165°F) and always let it rest for at least 5 minutes prior to serving.

Do I need to preheat the air fryer?

Yes! Always preheat the air fryer prior to cooking the chicken to ensure a golden brown crust on the outside. It will take about 3-5 minutes. But if you plan to skip the preheat, add 1-3 minutes to the cook time.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

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  • 2 teaspoons brown sugar
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken thighs
  • 3 tablespoons cornstarch
  • Avocado oil spray, for spraying

  • In a small bowl, combine brown sugar, paprika, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Pat the chicken dry with paper towels; season with the spice rub and sprinkle with cornstarch in an even layer, shaking off any excess.

  • Preheat the air fryer to 400 degrees F. Place chicken in a single layer in the air fryer basket, working in batches, if needed. Spray with avocado oil spray.

  • Air fry, flipping halfway, until cooked through and golden brown, reaching an internal temperature of 165 degrees F, about 14 minutes.

  • Serve immediately.

Air Fryer

Instant Read Thermometer

  • Dry it off. Pat the chicken dry with paper towels, removing as much surface moisture as possible. This will help achieve that perfectly crispy exterior (rather than steaming the chicken!).
  • Avoid overcrowding the air fryer basket. Arrange the chicken thighs in a single layer, allowing for some space between the pieces for air to circulate properly and efficiently. Cook in batches if needed. 
  • Add a light spray of oil before air frying. Apply a light coating of olive or avocado oil spray to achieve that golden brown crust. Avoid commercial cooking sprays such as Pam (contains lecithin) that can damage and strip the nonstick coating of the air fryer basket.
  • Flip halfway. Flip the chicken thighs halfway through cooking. This will ensure that the chicken will cook and brown evenly on all sides.
  • Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
  • Let your meat rest. Let the chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.

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