---
title: 'The Perfect Air Fried Chicken Thigh Cooking Time'
source: 'https://youtube.com/watch?v=JoZov6nZArU'
video_id: 'JoZov6nZArU'
date: 2026-07-26
duration_sec: 444
---

# The Perfect Air Fried Chicken Thigh Cooking Time

> Source: [The Perfect Air Fried Chicken Thigh Cooking Time](https://youtube.com/watch?v=JoZov6nZArU)

## Summary

This video tests five different cook times for air fryer chicken thighs at 380°F, ranging from 14 to 30 minutes, to determine the optimal balance of crispy skin and juicy meat. The host seasons the thighs with homemade rosemary salt and compares the results, ultimately concluding that 22–26 minutes is the sweet spot.

### Key Points

- **Test Setup and Seasoning** [00:01] — The host seasons chicken thighs with homemade rosemary salt and explains the test will compare five cook times at 380°F: 14, 18, 22, 26, and 30 minutes.
- **14 Minutes - Undercooked Skin** [00:40] — At 14 minutes, the thighs are fully cooked and juicy, but the skin lacks crispiness. The meat is slightly tough, indicating it needs more time.
- **18 Minutes - Good Balance** [01:48] — 18 minutes yields crispy skin and juicy meat. The host notes it's surprisingly well-cooked and would satisfy most people.
- **Typher Dome II Airfryer Sponsor** [02:31] — The host promotes the Typher Dome II airfryer, highlighting its large basket, 360° heating, dual sensors, 15 functions, and self-cleaning feature. Code 'thatdude2026' for 10% off.
- **22 Minutes - Crunchier Skin** [03:52] — 22 minutes produces crunchier skin compared to 18 minutes, with similar juiciness. The host observes more bubbles on the skin indicating crispiness.
- **26 Minutes - Drier but Crunchy** [04:47] — 26 minutes gives the crunchiest skin and deeper golden color, but the meat is slightly drier, especially on the bottom. The host prefers 22 minutes for moisture.
- **30 Minutes - Overcooked** [05:51] — 30 minutes results in dry meat and burnt, bitter-tasting skin. The host advises against cooking this long.
- **Conclusion: 22-26 Minutes** [06:35] — The optimal time is between 22 and 26 minutes at 380°F for 6 oz thighs. The host recommends adjusting based on thigh size.

### Conclusion

For perfectly air-fried chicken thighs, cook at 380°F for 22–26 minutes, depending on thigh size. This range delivers crispy skin and juicy meat, avoiding the dryness of longer times or the lack of crispiness of shorter ones.

## Transcript

search airfryer chicken thighs, you are going to find about 10 different cooking gets a little bit confusing. So, today we're going to test out five different times [music] from 14 all the way up to 30 minutes to find out where the sweet
spot actually is. Now, let's go. And for this test, we're going to need a plethora of chicken thighs. That's what I have here. Let's start by seasoning special for that I want to share with you. Because we're going to be using my
famous homemade rosemary salt. If you know, you know. It's a herb and garlic Absolutely incredible. I'll put a link to that video at the end of this one and it. You'll be happy you did. So, we're just going to season up these chicken on
crazy with the seasoning for this test because this is really about the times. Now, for our first test of the day here, we're going 380° for 14 minutes. That's definitely on the shallow end. I'm not even sure they'll
through. But, there's only one way to there we are. 14 minutes and they honestly don't look too bad. I'm going we'll give them a taste with Marcus. And at 14 minutes, you can definitely see
this needed a little more crisping up. But, what I'm liking is as you can see the thigh, it's just dripping away. So, definitely means it's juicy. Let's cut into it and look at that. Completely cooked through. That's definitely done,
so. Let's give it a taste. 14 minutes. Wow, I honestly thought it might not be Yeah, for me the meat is just at that point where it's just seized up. That is like not when you want to pull it away from the heat and the skin just isn't
really that crispy at all. Just a tiny little bit. Like I can just say with cook longer. Simple as that. A little bit more time. Yeah, but it's not bad. I mean, these are cooked. And for the second test, we're going 380°
for 18 minutes. Let's see how this compares to the 14-minute ones. Bon voyage, my friends. And there we are. 18 minutes has elapsed. When I get these out to rest for a few minutes. Here's our one that was cooked at 380 for 18
looks amazing. Like the skin is like nice and crunchy, too. You hear that? middle. Actually pretty good. See a little bit of juice coming out. I thought it was going to be a lot less cooked than this. So, here we go.
thigh, man. And this is not what I expected at all. But, man, it's juicy. anybody you give that to is going to be happy with it, right? I mean, it's a see how this compares to 22 and beyond. Now, before moving on, I think we can
all agree that airfryers are universally loved. They're fast, easy, and just super useful. But, my biggest problem with all of them is the size. The cooking surface is usually so small that everything ends up too crowded and just
crispy like it should. And that's why I've been using the Typher Dome II airfryer for a few years now and honestly, I genuinely think it's the just look at the size of the basket. I can easily fit enough chicken wings or
fries for a huge party in here. And one of the coolest features is the 360° heating technology because it has elements on both the top and bottom. Paired with dual temperature sensors, it cooks your food perfectly every time. No
constant shaking or flipping required. It also has 15 cooking functions. So, you can fry, bake, broil, grill, roast, dehydrate, reheat, and more. I also love that clean up is easy because the upgraded self-cleaning function goes up
to 500° Fahrenheit breaking down grease and grime for a much simpler clean up. The Typher Dome II airfryer has become one of my most used pieces of equipment for how awesome it works. You can click the link in the description and use code
thatdude2026 for 10% off at checkout. Grab your Typher Dome II now and save even more with the spring sale. Thank you, Typher, for sponsoring this video. next chicken thighs in and these ones we're cooking at the same temperature
for 22 minutes. So, we're increasing by 4 minutes each time. Bon voyage. 22 out to rest and then give them a taste with Marcus. And looking at these 22-minute thighs, what I'm noticing is like there's more crunchies going on in
up. You can see with our 18-minute thigh here, it just didn't get as crunchy, but looks like it had a bit more rendering. Looks a little bit nicer. All right, Marcus, here we go. 22 minutes. Slice into this thing. And honestly, it looks
pretty similar to the last one. Although, I'm seeing like more juices, I getting a little drippy. And that skin, like I said, nice and crunchy. Is it slightly juicier or is it just me? Very similar, though. Similar. But, my
bubbles, the crunchier it ended up being. So, biggest difference is the skin with the crunch. But, pretty similar to 18. Moving on. For our third test here, we are going 380° minutes. Let's see if this makes a big
[music] difference. Bon voyage. And that's 26 minutes elapsed. Let's let with the 26 minutes, you see it's got a much deeper golden brown color. Almost obviously, when you hold it up next to the other one, it's a lot more clear. It
is definitely browner just by a little bit, but you can see the difference there. All right, Marcus, 26 minutes. This one definitely looks good. It last one, actually. This might be a point where the longer cook times start
having an opposite effect. [music] I mean, this is going to be more like, you know, barbecue. Like fall apart. Now, the skin is great. Definitely the crunchiest skin. But, my observation here is it's drying out a little on the
seemed juicier to me. The bite I just especially on the bottom. You can see in the video. Top's okay, but also like if get to this point. Just pop it out. [music] Yeah, I mean, like you're
getting better skin with this, but then not as much moisture being retained I honestly love the crunchy skin. With a sauce or something, that would be all right. But, so far I'm leaning towards 22. It's not offensively dry, though.
for our final test here, we're going 380° for a full 30 minutes. [music] I'm curious to see how these turn out. Could be crazy. 30 minutes has elapsed and Definitely a lot darker. Let's let them rest and give them a taste. And like I
definitely a lot darker. The skin is nice and crunchy. But, I will say this meat definitely looks the driest out of the bunch so far. 30 minutes. No, it's liquid, you can really cook them for a long time and they won't get dry like
this. But, with dry heat and air frying, it's just too much. It's too dry and even the outside is starting to burn and develop these sort of bitter bad taste. this long. Just straight up. So, as it stands right now, somewhere between 22
and 26 minutes is where it's at. You know, I would just go right in between you will be amazing. Anything to add to that? Just Just the Just the thumb? Just the thumb. Eat chicken. Eat chicken. But, keep in mind the size of your thigh
going to make a big difference. Like the average weight of all the ones I used was about [music] 6 oz. Just FYI. Otherwise, if you like these kind of one we posted. That seemed to get received very well. That's a lot of
airfry some potatoes. And there's this video over here that I have no idea what something that I already know, but I'm just going to put something right there buy everything I've ever sold to anyone. Please. You know I love you and I'm out.