CRISPY Air Fryer Chicken Thighs

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for coating the seasoning)
• 1 teaspoon Smoked Paprika Powder (adds smoky flavor)
• 1 teaspoon Ground Mustard Seeds (provides subtle heat)
• 1 teaspoon Onion Powder (can substitute garlic powder if preferred)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 5 pieces Bone‑In, Skin‑On Chicken Thighs (about 1.2 kg total, pat dry before seasoning)

Instructions

1. Make the seasoning blend

   Add olive oil, smoked paprika, ground mustard seeds, onion powder, salt, and black pepper to a mixing bowl. Whisk or stir until fully combined.

   Time: PT5M

2. Dry the chicken thighs

   Pat the chicken thighs with paper towels, focusing on the skin side, until completely dry.

   Time: PT3M

3. Coat the chicken with seasoning

   Place the dried thighs in the bowl with the seasoning mixture. Toss with tongs until every surface is evenly coated.

   Time: PT4M

4. Preheat the air fryer

   Set the air fryer to 200 °C (400 °F) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

5. Arrange thighs in the basket

   Place the seasoned thighs in the air‑fryer basket in a single layer, skin side down.

   Time: PT2M

6. Air‑fry the first half

   Cook for 10 minutes at 200 °C (400 °F) with the skin side down.

   Time: PT10M

   Temperature: 200°C

7. Flip the thighs

   Using tongs, turn each thigh so the skin side is now facing up.

   Time: PT2M

8. Finish air‑frying

   Cook for an additional 15 minutes at 200 °C (400 °F) until the skin is golden and the internal temperature reaches 75 °C (165 °F).

   Time: PT15M

   Temperature: 200°C

9. Rest and serve

   Remove the thighs, let them rest for 3 minutes before serving to allow juices to redistribute.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

2 g

Fat

18 g

Fiber

0 g