Ingredients:
- 4 large Chicken Thighs (bone-in, skin-on)
- 1 Tbsp Olive Oil (or other neutral high-heat oil)
- 1 tsp Kosher Salt
- 1 Tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Dried Thyme (or Oregano)
- 1/2 tsp Freshly Ground Black Pepper
- Pinch Cayenne Pepper (optional)
Instructions:
- Dry the Chicken: Pat the chicken thighs aggressively dry on all sides using paper towels. Moisture is the enemy of crisp skin.
- Mix the Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne (if using). Give it a good whisk.
- Oil and Coat: Place the dried chicken thighs into a bowl. Drizzle with the olive oil, ensuring the entire surface is lightly coated.
- Season Thoroughly: Rub the seasoning mixture generously over the chicken, paying special attention to getting the seasoning under the skin as well as on top.
- Rest (The Secret Step): Allow the seasoned chicken to rest at room temperature for 15 minutes. This allows the seasoning to penetrate slightly and the skin to fully dry out, ready for maximum crisping.
- Preheat the Air Fryer: Preheat the air fryer to 200°C / 400°F for at least 5 minutes. Starting hot is key to rendering the fat quickly.
- Load the Basket: Place the chicken thighs in the air fryer basket skin-side up, ensuring there is space between each piece. Do not overcrowd the basket—if necessary, cook in batches.
- The First Cook (High Heat): Cook the chicken at 200°C / 400°F for 10 minutes.
- Lower the Heat and Finish: After 10 minutes, slightly reduce the temperature to 180°C / 350°F and continue cooking for another 8 to 10 minutes.
- Check Doneness: Use a digital thermometer inserted into the thickest part of the thigh, avoiding the bone. The chicken is safe and ready when the internal temperature reaches 74°C / 165°F.
- Rest: Remove the chicken immediately and transfer it to a wire rack or cutting board. Tent loosely with foil and let it rest for 5 minutes. This locks in the juices.