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The air fryer's rapidly circulating hot air crisps chicken skin nearly as well as deep frying, using a fraction of the oil and none of the mess. Bone-in, skin-on thighs hold up especially well to this method - the fat renders out of the skin as it cooks, basting the meat from the outside in while the coarsely cracked pepper forms a genuine crust.
Prep Time
10 min
Per serving
340kcal
Calories
28g
Protein
1g
Carbs
24g
Fat
Cook Time
22 min
Servings
4 people
Difficulty
easy
Follow step-by-step with voice guidance.
Pat the chicken thighs completely dry with paper towels.
In a small bowl, mix the olive oil, lemon zest, garlic powder, black pepper, and salt.
Rub the mixture all over the chicken thighs, getting under the skin where possible for deeper flavor.
Preheat the air fryer to 190°C (375°F) for 3 minutes.
Place the chicken thighs skin-side up in a single layer in the air fryer basket, without overlapping.
Air fry for 20-22 minutes, until the skin is deeply golden and crisp and the internal temperature reaches 74°C (165°F).
Squeeze the lemon juice over the top immediately after cooking.
Let rest for 3-5 minutes, then serve garnished with fresh parsley.
Don't Skip Drying the Chicken: Any surface moisture prevents the skin from crisping properly in the air fryer, so pat the thighs thoroughly dry before seasoning. Rub Seasoning Under the Skin: Working some of the lemon pepper mixture directly under the skin, not just on top, gives more flavor to the meat itself rather than just the crust. Don't Overcrowd the Basket: Leave space between each piece so hot air can circulate fully around them - cook in batches if needed for the crispiest results.
Yes, preheating for a few minutes helps the chicken skin start crisping immediately rather than slowly heating up alongside a cold air fryer, resulting in a crispier final texture.
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