Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken thighs aggressively dry with paper towels. Note: The skin must be bone dry to the touch for the crust to form.
  2. In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, salt, and black pepper.
  3. Rub the olive oil over the thighs. Note: This acts as the glue for your seasoning.
  4. Apply the seasoning mix, rubbing the powder firmly into the skin until evenly coated.
  5. Place thighs in the air fryer basket, skin side down.
  6. Cook at 400°F (200°C) for 12 minutes. until you smell the fat rendering.
  7. Flip the thighs to skin side up.
  8. Cook for another 8-12 minutes until the skin is deep golden and the internal temperature reaches 165°F (74°C) to 175°F (80°C).
  9. Remove the chicken and let it rest on a wire rack for 5 minutes. Note: Resting lets the juices redistribute so they don't run out when you cut in.