Air Fryer Chicken Thighs! Comment “CJ Recipe” for the full recipe with all of my KEY tips sent

Ingredients

• 4 pieces Bone-In Chicken Thighs (skin on, bone in)
• 1 tsp Kosher Salt (for seasoning meat side)
• 1 tsp Garlic Powder (part of spice mix)
• 0.5 tsp Dried Thyme (part of spice mix)
• 1 tsp Paprika (adds color and flavor)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Neutral Oil (helps seasonings adhere)
• 0.25 tsp Baking Powder (only on skin to crisp)

Instructions

1. Pat Chicken Dry

   Use paper towels to pat the chicken thighs dry on all sides, removing excess moisture.

   Time: PT5M

2. Season Meat Side with Salt

   Sprinkle kosher salt on the meat side of each thigh and let sit uncovered for 15 minutes.

   Time: PT15M

3. Prepare Spice Mix

   In a small bowl combine garlic powder, dried thyme, paprika, black pepper, a pinch of kosher salt, and neutral oil. Stir until a paste forms.

   Time: PT5M

4. Coat Chicken and Apply Baking Powder

   Rub the spice paste over the meat side and skin of each thigh. Then sprinkle 1/4 tsp baking powder over the skin and rub until it disappears.

   Time: PT5M

5. First Air‑Fry (Skin Side Down)

   Place thighs skin side down in the air fryer basket. Air fry at 400°F for 12 minutes.

   Time: PT12M

   Temperature: 400°F

6. Flip and Pat Skin Dry

   Using tongs, flip each thigh, then pat the skin side with fresh paper towels to remove any released moisture.

   Time: PT2M

7. Second Air‑Fry Until Crispy

   Air fry the flipped thighs at 400°F for 12‑14 minutes, or until the skin is golden‑brown and the internal temperature reaches 165°F.

   Time: PT13M

   Temperature: 400°F

8. Rest and Serve

   Remove the thighs from the air fryer, let rest for 5 minutes, then serve.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

1g

Fat

18g

Fiber

0g