Chicken thighs are a cut of meat that many of you possibly haven't used or tried. It can often be inexpensive and, because it is a dark meat, it is very flavorful and moist. It can be used in recipes that call for chicken breast. We use bone-in skin-on chicken thighs for this recipe, but you can purchase boneless, skinless, too.
Ingredients
6 individual (about 2.25 pounds) bone-in, skin-on chicken thighs
3/4 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons Italian seasoning
3/4 teaspoon black pepper
3/4 teaspoon paprika
Cooking spray
Instructions
- Preheat air fryer to 380 degrees for 5 minutes.
- Using a paper towel, pat chicken thighs dry.
- Mix all seasoning in a small bowl or ramekin. Put chicken in a large bowl or large Ziploc bag and add seasonings. Stir or seal bad and shake to coat chicken.
- Spray bottom of air fryer basket with cooking spray. Place 3 thighs in basket, skin side down. Place round rack in basket. Spray with cooking spray. Put remaining 3 thighs on rack, skin side down.
- Bake in preheated air fryer for 12 minutes.
- Carefully remove air fryer lid and place on heat resistant surface. Remove thighs from rack and set on plate. Using a fork to help you, remove rack. Turn 3 thighs on bottom over so they are skin side up. Replace rack and replace chicken thighs on upper rack, placing them skin side up. Cool an additional 10 minutes.
- Check for doneness and crispiness. If needed, remove thighs from top rack and set aside on a clean plate. Cover with foil to keep warm. Move thighs from bottom of fryer to the rack so they are closer to the heating element and cook and additional 4 minutes.
- Enjoy!