Crispy air fryer chicken thighs

Shatteringly crisp skin, juicy inside, and almost no cleanup. The exact method we landed on after 30+ test batches in the kitchen.

Chicken thighs are the test kitchen’s most-cooked protein, and the air fryer is the fastest route to crisp skin without babysitting a pan. The single biggest lever is drying the skin. The second is a hot, hands-off blast at 400°F with no flipping.

Ingredients

Serves 4 · tap to check off

• 8 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fine sea salt, plus black pepper

Method

1. Dry & season. Pat the thighs completely dry with paper towel, then toss with the oil and all the seasoning until evenly coated.
2. Arrange. Place skin-side up in a single layer, leaving space between pieces so air can circulate.
3. Air fry. Cook at 400°F for 20 minutes, no flipping. The skin should be deep golden and crisp.
4. Rest & serve. Let rest 5 minutes so the juices settle. Serve hot.