Serves 6
35 min
Air-Fryer Chicken Thighs
Recipe GLPRea6f65211c9f30
Crispy skin-on chicken thighs with perfectly seasoned, juicy meat cooked to perfection in an air fryer. This simple yet elegant dish combines a golden, crackling exterior with tender, flavorful chicken inside. The minimal seasoning allows the natural taste of the chicken to shine through while achieving restaurant-quality results at home.
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Ingredients
4 bone-in, skin-on chicken thighs, patted dry
1¾ teaspoons Kosher salt (1 3/4 teaspoons Diamond Crystal; for table salt use 3/4 teaspoon)
½ teaspoon Freshly ground black pepper
¼ teaspoon Baking powder
1½ teaspoons Extra virgin olive oil
Directions
Pat the chicken thighs completely dry with paper towels. This moisture removal is crucial for achieving crispy skin.
In a small bowl, combine the kosher salt, black pepper, and baking powder. Mix until evenly distributed.
Rub each chicken thigh lightly with olive oil on all sides, including the skin and underside.
Sprinkle the seasoning mixture evenly over all surfaces of the chicken thighs, patting gently so it adheres to the skin.
Preheat your air fryer to 400°F (200°C) for 3 minutes.
Arrange the chicken thighs skin-side up in the air fryer basket in a single layer, without overcrowding. Work in batches if necessary.
Cook at 400°F (200°C) for 22–25 minutes. The chicken is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone.
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
