Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat. Preheat the air fryer to 380°F (193°C).
- Dry the skin. Pat the chicken thighs very dry with paper towels. This is the single most important step for crispy skin — moisture is the enemy of crunch.
- Season. Rub the thighs with olive oil. Mix the garlic powder, smoked paprika, onion powder, oregano, salt, and pepper in a small bowl, then coat the chicken evenly on all sides, getting seasoning under the skin where you can.
- Cook skin-side down first. Arrange the thighs skin-side down in a single layer in the air fryer basket — don't overcrowd; cook in two batches if needed. Cook 10 minutes.
- Flip and finish. Flip skin-side up and cook 5 to 7 minutes more, until the skin is deep golden and crispy and the chicken reaches 165°F internal.
- Rest. Rest 5 minutes before serving so the juices redistribute. Serve with lemon wedges.
💡 Crispy-skin tips
Every air fryer runs a little different — check a minute early the first time. Smaller air fryer baskets need two batches; crowding traps steam and softens skin. Let the basket preheat fully and don't oil the basket itself — the chicken renders plenty of fat. Leftovers keep 3 days; reheat in the air fryer at 380°F for 4–5 minutes to bring the crunch back.
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