Juicy, tender dark-meat chicken with the crispiest skin in less than twenty minutes—who could ask for anything more? Serve these lightly seasoned chicken thighs as is, or toss them while still hot with your favorite barbecue or buffalo sauce to give this quick and easy anytime meal an extra kick.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon granulated garlic (or garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 4 bone-in, skin on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Instructions
- Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
- Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
- Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 433 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 27 g |
| Cholesterol | 156 mg |
| Sodium | 558 mg |
Reviews
I am very picky about eating anything other than chicken breast and this recipe is the best chicken thigh recipe I’ve had. SO much flavor, cooked perfectly, absolutely delish. I doubled the seasonings for 6 chicken thighs and used Kosher salt (not table salt or sea salt). Will probably reduce the salt by 1/2 t next time.
Too salty (and yes I used kosher salt— Diamond brand at that which is less salty than others). That being said, the overall flavor is fantastic, chicken came out moist and the skin was near-perfect. I’ll be making it again but next time around I’ll reduce the amount of salt by 1/2–1 teaspoon.
Outstanding and simple. Really good
Made this last night and it’s a keeper! Hubby really enjoyed the spice mixture plus it was so easy and simple.
Very good! My wife and I really enjoyed the flavor, crispy skin and moistness (it’s that even a word?). We will definitely make these again.
Excellent! It came out crispy and flavorful. I loved the blending of the spices. I used 1 teaspoon of Kosher salt which was just perfect for us. This was very easy to make and I will make them again. Thanks!
Use KOSHER SALT, as the recipe states!!!
Table salt = 3x saltiness & LESS FLAVOR than KOSHER SALT!!!
NO WONDER you think it’s “too salty”!!!
Why won’t you people ever learn the difference???
Table salt = 3x saltiness & LESS FLAVOR than KOSHER SALT!!!
NO WONDER you think it’s “too salty”!!!
Why won’t you people ever learn the difference???
Made this last night and it was pretty darn good. I agree with others that the salt is a bit too much, I reduced it to 1-1/2 tsp. and it was still too salty for my taste, but absolutely delicious. The chicken was crispy on the outside and juicy in the middle. This is an easy recipe to adjust with spices you like. Everyone loved it and it is definitely going in my regular line up. Can’t wait to try this out on wings and breast pieces.
Although the chicken came out juicy and tender with crunchy skin, the spice mix has too much salt and salt should probably be reduced down to 1 instead of 2 teaspoons. This unfortunately ruined the total impression
These look delicious