The Air Fryer was invented for chicken thighs. The circulating hot air renders the fat from the skin, making it shatteringly crispy (like a potato chip) while keeping the meat juicy. It’s healthier than deep frying and faster than the oven.
Ingredients:
- 4 Bone-in, Skin-on Chicken Thighs.
- 1 tbsp Olive Oil.
- The Rub: 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1/2 tsp Oregano, Salt & Pepper.
Instructions:
- Prep: Pat the chicken skin very dry with paper towels. Moisture = soggy skin.
- Season: Rub the chicken with oil, then coat generously with the spice mix.
- Cook: Place skin-side down in the air fryer basket. Cook at 380°F (190°C) for 12 minutes.
- Flip: Flip skin-side up. Cook for another 8-10 minutes until skin is crispy and internal temp reaches 165°F.
- Rest: Let rest for 5 minutes before serving.
