Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tbsp avocado oil
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dry the chicken thighs aggressively with paper towels until the skin is completely matte and free of moisture.
  2. In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper.
  3. Rub the chicken thighs with avocado oil, then liberally coat with the spice rub, pressing the seasoning into the skin until no white powder is visible.
  4. Place thighs skin side down in the air fryer basket and cook at 400°F (200°C) for 12 minutes.
  5. Flip the thighs to skin side up and cook for another 8–10 minutes, until the skin is golden and crackling.
  6. Check the internal temperature with a thermometer. Remove when it reaches 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5 minutes before serving to allow juices to redistribute.