Crispy Air Fryer Chicken Thighs

Why you'll love this recipe

The air fryer delivers incredibly crispy chicken skin without the oil of deep frying. Thighs stay moist and tender while the outside gets perfectly golden.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Pat dry: Thoroughly dry chicken thighs with paper towels. This is essential for crispy skin.

2. Season: Rub chicken with olive oil. Mix all spices together and coat chicken evenly on all sides.

3. Preheat air fryer: Set to 200°C (400°F) for 3 minutes.

4. Arrange chicken: Place thighs skin-side down in single layer. Don't overcrowd.

5. First cook: Air fry for 10 minutes.

6. Flip: Turn chicken skin-side up. Cook another 12-15 minutes until internal temp reaches 74°C and skin is crispy.

7. Rest: Let rest 5 minutes before serving.

Tips for success

• Dry skin is crispy skin: Cannot stress this enough.
• Single layer: Air needs to circulate for even crisping.
• Don't skip the rest: Keeps juices in the meat.

Variations

• Lemon pepper: Add lemon zest and extra black pepper.
• BBQ: Brush with BBQ sauce last 3 minutes of cooking.
• Buffalo: Toss in buffalo sauce after cooking.

Storage

Refrigerate up to 4 days. Reheat in air fryer at 190°C for 5 minutes to re-crisp.