Instructions
5 steps · tick them off as you cookPat 4 bone-in, skin-on thighs completely dry and rub with olive oil.
Mix paprika, garlic powder, onion powder and season, then coat both sides.
Place skin-side down in the basket and air fry at 380°F for 12 minutes.
12 minutesFlip skin-side up and cook at 400°F for 10 more minutes until skin crackles.
Check internal temp reaches 175°F, then rest 5 minutes before serving.
5 minutes
Chef's tip
Dry the skin thoroughly and don't overcrowd: moisture and steam are the enemies of crispy chicken skin.
Suggested pairing
Serve with a crisp white wine or a chilled lager and a lemony green salad.
About this recipe
Golden, shatteringly crisp skin over juicy, well-seasoned meat: weeknight comfort with almost no cleanup.
AmericanEasyair fryerchickengluten freedinner
