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Recipe from Simpler Savory

The recipe

Crispy Air Fryer Chicken Thighs

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
330

2× the original author values. Recipe yield: 4 servings.

calories
660

3× the original author values. Recipe yield: 4 servings.

calories
990
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds chicken thighs, bone-in, skin-on — about 4 large pieces
  • 1 tablespoon avocado oil — or olive oil
  • 1 teaspoon kosher salt
  • 1.5 teaspoons paprika — smoked or sweet
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper — freshly ground
  • 0.5 teaspoon baking powder — optional, helps blistering
  • 0.25 teaspoon cayenne or chili powder — optional, for heat
  • 1 lemon — cut into wedges, for squeezing
  • 2 tablespoons fresh parsley or thyme — chopped, for garnish

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes so the basket is hot.
  2. Pat chicken thighs very dry with paper towels until the skin looks matte; moisture prevents crisping.
  3. In a small bowl, combine salt, paprika, garlic powder, onion powder, black pepper, and baking powder with cayenne if using.
  4. Brush thighs lightly with oil. Sprinkle the spice mix all over, lifting skin edges to season underneath for extra flavor.
  5. Arrange thighs in a single layer in the basket, skin side down. Cook 10 minutes at 400°F.
  6. Flip skin side up and cook 8 to 12 minutes more until skin is deep golden and crisp and the thickest part reads 175°–190°F.
  7. If spots look pale, air fry 2 to 3 minutes more. Do not overcrowd; cook in batches if necessary.
  8. Transfer thighs to a plate and rest 5 minutes so juices settle and skin stays crisp.
  9. Squeeze lemon over the chicken and sprinkle with chopped parsley or thyme. Serve hot.
  10. For boneless, skinless thighs: cook 7 minutes at 400°F, flip, then 6 to 8 minutes more, checking for 175°F and adjusting time as needed.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Re-crisp in the air fryer at 360°F for 4 to 6 minutes, in the oven at 400°F on a rack for 8 to 10 minutes, or in a dry skillet skin-side down over medium heat for 4 to 5 minutes. Freeze up to 2 months; thaw overnight and reheat in the air fryer until hot and crisp.

Source: https://simplersavory.com/air-fryer-chicken-thighs/