Air-Fryer Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs (about 8 ounces; 226 g each), patted dry
- 1 3/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons extra virgin olive oil
Instructions
- 1
Brine Chicken - Place chicken thighs on a wire rack set in a rimmed baking sheet. Using paper towels, pat chicken dry. In a small bowl, whisk salt, pepper, and baking powder together. Rub chicken all over with salt mixture. Refrigerate chicken skin-side up, uncovered, at least 1 hour and up to 24 hours.
- 2
Remove chicken from fridge and drizzle evenly with oil and desired seasonings, if using (see below for variations).
- 3
Preheat a 6-quart air fryer to 400°F (205ºC) for 5 minutes. Place chicken, skin-side down, in preheated air fryer basket and cook until skin begins to render, about 12 minutes. Using tongs, flip chicken skin-side up and return to air fryer. Continue cooking at 400°F until skin is crispy and a thermometer inserted into the thickest part of the thigh registers 175°F (79ºC), 6 to 8 more minutes. Remove chicken from air fryer and let rest at room temperature for 10 minutes before serving.
