Air Fryer Curry Chicken Thighs
These air fryer curry chicken thighs are crispy, juicy, and packed with bold flavor! An easy 30-minute dinner perfect for busy weeknights.
Serving Size 2
Ingredients
- 1 pound bone-in, skin-on chicken thighs, about 1 pound
- ½ tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your air fryer to 400°F (205°C) for a few minutes.
- In a large bowl, combine the olive oil, curry powder, salt, garlic, and onion powder.
- Pat the thighs dry with paper towels (this helps them get nice and crispy), then add them to the bowl and toss well.
- Place the chicken, skin-side down, in a single layer in your air fryer basket. Cook for 16 minutes, flipping halfway through, until the internal temperature hits 165°F (74°C) and the skin is golden and crispy. See notes.
- Let the chicken rest for 3-5 minutes before serving to lock in all those juices.
Notes
- Air-fry time can vary a bit depending on the size of your chicken thighs. I usually use smaller ones—about 1 pound for 4 thighs. If yours are on the larger side, just add an extra 3–4 minutes to make sure they cook through perfectly.
Nutrition
Calories: 458kcal
Carbohydrates :2g
Protein :32g
Fat :36g
Fiber :0.4g
Sugar :0.1g