Description
Crispy and juicy air fryer chicken thighs prepared with a flavorful blend of spices and a secret trick using baking powder to achieve ultra-crispy skin. This quick and easy recipe is perfect for a delicious meal with minimal fuss and cleanup.
Ingredients
Scale
Chicken
- 3 lbs bone-in chicken thighs
Seasonings
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried herbs (rosemary, thyme, or herbs de Provence)
- 1/4 tsp baking powder
Oil
- 1 tablespoon neutral oil (avocado, canola, or vegetable oil)
Instructions
- Salt the chicken: In a large mixing bowl or tray, place chicken thighs meat side up. Sprinkle ½ teaspoon kosher salt on the meat side of the chicken thighs and let sit for 15 minutes to enhance flavor and moisture retention.
- Season the chicken: Combine black pepper, paprika, garlic powder, dried herbs, and the remaining salt in a small bowl. Pour this spice mixture over the chicken thighs along with the neutral oil and mix well to coat evenly. Flip the thighs skin side up and sprinkle ¼ teaspoon baking powder onto the skin, rubbing it in until it is no longer visible to help achieve ultra-crispy skin.
- Air fry the chicken – first side: Place the chicken thighs skin side down in the air fryer tray. Air fry at 400°F (204°C) for 12 minutes to cook the meat and start crisping the skin.
- Air fry the chicken – second side: Flip each chicken thigh so the skin side is up. Pat the skin dry with a paper towel to remove excess moisture. Air fry again at 400°F for 12-14 minutes until the chicken is cooked through and the skin is golden and crispy.
Notes
- Cooking times may vary depending on your air fryer. If the chicken skin is not crispy enough after the full cooking time, increase additional cook time in 3-minute intervals until desired crispiness.
- For boneless chicken thighs, reduce time to 6 minutes on the first side and 8-10 minutes on the second side.
- Do not skip the baking powder step; it is essential to getting crispy skin. Make sure to rub it only on the skin until it’s no longer visible.
- To prepare ahead, season the raw chicken and refrigerate covered for up to 1-2 days before cooking.
- Store cooked chicken in an airtight container in the fridge for 3-4 days. The skin will lose crispiness.
- Freeze cooked chicken for up to 1 month; thaw overnight before reheating.
- Reheat cooked thighs in the air fryer at 350°F for 6-8 minutes, skin side up, until warmed through and crispy again.
Nutrition
- Serving Size: 1 serving (approx. 3 thighs)
- Calories: 638
- Sugar: 0.05g
- Sodium: 831mg
- Fat: 48g
- Saturated Fat: 13g
- Unsaturated Fat: 30g (approximate total of polyunsaturated 10g and monounsaturated 20g)
- Trans Fat: 0.2g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 47g
- Cholesterol: 283mg
