Air Fryer Ranch Chicken Recipe

two air fryer ranch chicken thighs on a blue plate with arugula and green onions.

4.80 from 20 votes

These air fryer ranch chicken thighs are tender, juicy, and packed with flavor—all with just 3 ingredients! Crispy on the outside, flavorful under the skin, and ready in 25 minutes!

Prep Time10

Cook Time16

Total Time26

Course: Main Course

Cuisine: American

Servings: people

Calories: 397kcal

Author: Becky Hardin

Equipment

Air Fryer

Ingredients

4 bone-in, skin-on chicken thighs *
4 tablespoons unsalted butter ½ stick, room temperature
2 teaspoons ranch seasoning **

Instructions

Pat the chicken thighs dry with a paper towel and season them with salt and pepper.
4 bone-in, skin-on chicken thighs
In a small mixing bowl, combine the softened butter and ranch seasoning.
4 tablespoons unsalted butter, 2 teaspoons ranch seasoning
Lift the skin off the top of the chicken thigh and stuff about 2 teaspoons of the butter mixture under the skin of each thigh. Then, use the remaining butter mixture to spread over the top of each chicken thigh.
4 tablespoons unsalted butter
Lightly grease the air fryer basket with olive oil spray and add the chicken thighs, skin side up.
Cook at 400℉ until golden brown; about 14-16 minutes or until the chicken is cooked through. Serve immediately.

Notes

*Bone-in, skin-on chicken gives more flavor and juiciness than boneless or skinless. If using boneless, skinless, reduce the cooking time.

**Make your own ranch seasoning using ½ teaspoon dried parsley, ½ teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon dried dill, and ¼ teaspoon celery salt.

Tips:

For juicier meat, a quick 30-minute brine in saltwater works great!
Preheat the air fryer to 400℉ for 3 minutes before adding the chicken for extra crispy skin.
Patting dry ensures the skin gets crispy instead of steaming.
Carefully and gently lift the skin without tearing it to help keep the butter inside.
Room temperature butter spreads better under the skin.
Add garlic powder, paprika, or a pinch of cayenne for extra flavor!
Don't overcrowd your air fryer basket; space between the thighs ensures even browning. Cook in batches if needed.
Keep the chicken skin-side up for maximum crisping.
Chicken thighs are finished cooking when they reach 165-175°F at the thickest point near the bone.
Let the chicken rest for 5 minutes after cooking to redistribute the juices.
Serve with mashed potatoes or rice and roasted veggies to make a full meal. I like to drizzle them with ranch dressing for extra flavor.

Storage: Store air fryer ranch chicken thighs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition