Air Fryer Chicken Thighs - Super Crispy!
This recipe details a proven, repeatable blueprint for achieving shatteringly crispy skin on bone-in chicken thighs using a precise two-stage cook cycle in the air fryer, developed through extensive thermodynamic testing.
Equipment
- Air fryer
- Large zip-top bag or bowl with a lid
- Digital meat thermometer
Ingredients
Ingredients for Maximum Crispness (No Binders Required)
- 4 Bone in, skin on chicken thighs trimed of excess fat and skin
- 1/2 teaspoon Kosher salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Oregano
- 1/2 teaspoon Onion powder
Instructions
The Simplified Instructions for Achieving Perfect Air Fryer Chicken Thighs Crispy Results
- Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray, if desired.
- Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked paprika, garlic powder, oregano and onion powder. Shake to coat.
- Remove from the bag and place the chicken thighs in the air fryer, skin side down, for 12 minutes.
- Turn your chicken thighs skin side up and cook for 10-15 minutes more. If you would like your chicken thighs super crispy, cook for 4 minute increments to get your desired crispness.
- The crispy air fryer chicken thighs are done when an internal meat thermometer reads 165F inserted into the thickest part of the thigh. Serve.
Notes
Pro tip: Ensure your chicken is as dry as possible before adding the seasonings; press firmly with a paper towel until the skin feels tacky. Do not overcrowd the basket; leave at least half an inch of space between each thigh for optimal air circulation. If meal prepping, you can season the thighs up to 24 hours in advance and leave them uncovered in the refrigerator to dry the skin further. To reheat leftovers, use the air fryer at 350 degrees Fahrenheit for 4 to 5 minutes.
Nutrition
Calories: 239kcalProtein: 32gFat: 11gSodium: 800mg
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