Air Fryer Chicken Thighs.

Ingredients

Main

• Chicken Thighs: 6 bone-in, skin-on chicken thighs (approx. 2 to 2.5 lbs total)
• Olive Oil: 1 tablespoon (or avocado oil for a high smoke point)

Savory Dry Rub Seasoning

• Smoked Paprika: 1½ teaspoons (adds rich color and subtle smokiness)
• Garlic Powder: 1 teaspoon
• Onion Powder: 1 teaspoon
• Dried Oregano or Thyme: 1 teaspoon
• Kosher Salt: 1 teaspoon
• Freshly Cracked Black Pepper: ½ teaspoon
• Baking Powder (Optional Secret Ingredient): ½ teaspoon (helps produce extra-crispy, blistered skin)

Instructions

Step 1: Prep and Dry the Chicken

1. Remove the chicken thighs from their packaging.
2. Thoroughly pat every piece completely dry on all sides using paper towels. Pro Tip: Moisture is the enemy of crispiness. Drying the skin completely ensures a shatteringly crisp exterior rather than a steamed texture.
3. Trim any excess hanging flaps of fat from the edges, but leave the top skin fully intact.

Step 2: Mix and Apply Seasoning

1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and baking powder.
2. Drizzle the olive oil evenly over both sides of the chicken thighs.
3. Sprinkle the spice rub generously over all sides of the chicken, rubbing it into the meat and under/over the skin to ensure full flavor coverage.

Step 3: Preheat the Air Fryer

1. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes. Preheating ensures immediate searing when the chicken hits the basket.

Step 4: Air Fry to Crispy Perfection

1. Lightly spray or wipe the air fryer basket wire rack with oil.
2. Place the chicken thighs in the basket skin-side down in a single layer, leaving a bit of space between each piece for air flow. (Work in batches if your air fryer basket is smaller).
3. Cook at 400°F (200°C) for 12 minutes .
4. Flip the chicken thighs so they are skin-side up .
5. Continue air frying at 400°F (200°C) for another 6 to 10 minutes , or until the skin is golden brown and blistered, and an instant-read meat thermometer inserted into the thickest part (without touching the bone) registers 165°F–175°F (74°C–80°C) . Note: Bone-in chicken thighs are especially forgiving and remain extremely tender even when cooked closer to 175°F.

Step 5: Rest and Serve

1. Use tongs to carefully transfer the chicken thighs from the air fryer to a cutting board or platter.
2. Let the chicken rest undisturbed for 5 minutes before serving. This allows the juices to redistribute throughout the meat rather than spilling out when cut.

Nutrition

Calories: 310 kcal · Protein: 26 g · Fat: 22 g · Carbohydrates: 1 g Dietary · Saturated Fat: 6 g · Fiber: 0.3 g · Sugar: 0 g · Sodium: 440 mg