Ingredients:
- 4 Bone-In, Skin-On Chicken Thighs (approx. 1.5 lbs)
- 1 tbsp Avocado Oil
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Aluminum-Free Baking Powder
Instructions:
- Dry the meat. Pat the 4 Bone In, Skin On Chicken Thighs with paper towels until the surface is matte. Note: Surface moisture is the enemy of crispiness; any water left on the skin will steam instead of fry.
- Oil the skin. Rub the 1 tbsp Avocado Oil over every inch of the chicken. Note: This acts as the glue for your spices and helps conduct the heat evenly.
- Mix the rub. Combine 1 tsp Kosher Salt, ½ tsp Black Pepper, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, ½ tsp Onion Powder, and 1 tsp Aluminum Free Baking Powder in a small bowl.
- Coat thoroughly. Sprinkle the spice mixture over the thighs, pressing it firmly into the skin and the underside.
- Preheat the fryer. Set your air fryer to 200°C (400°F) and let it run empty for 5 minutes.
- Arrange the basket. Place the thighs skin side down in the basket, ensuring they do not touch. Note: Air must circulate around all sides to ensure even cooking.
- Initial fry. Cook for 12 minutes at 200°C (400°F) until the underside is lightly browned.
- The flip. Carefully turn the chicken over so it is skin side up.
- The final crisp. Cook for another 10 minutes until the skin is dark gold and crackling.
- Rest period. Remove the chicken and let it sit on a wire rack for 5 minutes. Note: This allows the juices to redistribute so they don't flood the plate when you bite in.