Servings: 4
Ingredients
Chicken
- 4 chicken thighs bone-in, skin-on
- 1 tablespoon olive oil
Spice Mix
- 1 tablespoon cornstarch
- 0.5 teaspoon salt preferably kosher-style (reduce by about 1/4 if using fine salt)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.125 teaspoon cayenne pepper or a large pinch
Procédé
Preparation
- Remove the thighs from the refrigerator and let them come to room temperature.4 chicken thighs
- Pat the skin thoroughly dry with paper towels.
- Brush the thighs with a thin layer of olive oil.1 tablespoon olive oil
- In a bowl, combine the cornstarch, salt, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, and cayenne pepper.1 tablespoon cornstarch, 0.5 teaspoon salt, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon dried oregano, 0.25 teaspoon black pepper, 0.125 teaspoon cayenne pepper
- Coat the chicken thighs generously with the spice mixture.
Air Fryer Cooking
- Preheat the air fryer to 200 °C for 3 minutes.
- Arrange the thighs skin-side up in a single layer, making sure they do not touch.
- Cook for 10 minutes.
- Flip the thighs over.
- Continue cooking for 10 minutes.
- Turn the thighs skin-side up again and cook for 2 more minutes to finish crisping the skin.
- Check that the thickest part of the thigh reaches 74 °C without touching the bone. Cook for 1 to 2 minutes longer if needed.
Finishing
- Let the chicken rest for 2 to 3 minutes outside the air fryer.
- Serve right away.
Notes
For extra-crispy skin: preheating the air fryer (3 min at 200 °C) and thoroughly drying the skin are essential. The cornstarch absorbs any remaining moisture and helps create a thin, shatteringly crisp crust.
Batching: cook the thighs in a single layer, without letting them touch. If needed, cook in two batches (the first batch reheats quickly at the very end).
Doneness: the true indicator is internal temperature: at least 74 °C, measured in the thickest part without touching the bone. Adjust the cooking time according to size.
Salt: the quantity given is for kosher-style salt; if using fine salt, reduce it by about one-quarter.
Sweet glazes: avoid sweet marinades or glazes before cooking at 200 °C, as they darken quickly. If desired, apply them only during the last 3 minutes.
Resting: a 2- to 3-minute rest allows the juices to redistribute.
Storage: keep for up to 4 days in the refrigerator in an airtight container. Reheat in the air fryer, skin-side up, for 5 to 7 minutes at 185 °C.
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