Ingredients:

  • 4 Bone-in, skin-on chicken thighs (approx. 1.5 kg total)
  • 1 tablespoon Olive oil or Avocado oil
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • ¼ teaspoon Cayenne pepper (optional, for heat)

Instructions:

  1. Thoroughly pat the chicken thighs completely dry using paper towels. This is the single most important step for achieving truly crispy Air Fryer skin.
  2. In a small bowl, whisk together all the rub ingredients. In the large mixing bowl, toss the dried chicken thighs with the oil until lightly coated. Then, sprinkle the dry rub evenly over the chicken, ensuring you lift the skin (if skin-on) and season the meat underneath for maximum flavor.
  3. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes. Arrange the seasoned chicken thighs in the basket, ensuring they are in a single layer and not overcrowding the basket. Place skin-side up.
  4. Air fry the thighs for 10 minutes at 400°F (200°C).
  5. Flip the chicken thighs over (skin side down) and continue cooking for 5 minutes. Flip them back, skin side up, and cook for an additional 5 to 7 minutes until the skin is deep golden brown and exceptionally crispy.
  6. Use an instant-read thermometer to check the internal temperature of the thickest part of the meat (avoiding the bone, if applicable). Chicken thighs should reach an internal temperature of 175°F to 180°F (80°C to 82°C) for maximum tenderness and flavor.
  7. Remove the thighs and let them rest on a cutting board or plate for 5 minutes before serving. This seals in the juiciness.