Air Fryer Crispy Chicken Thighs
Unbelievably crispy-skinned chicken thighs made in the air fryer with a smoky paprika rub—juicy inside, crunchy outside, and only 4g carbs.
PROTEIN 38g
CALORIES 366
P:E RATIO 10.4
TIME 27m
YIELD 4
P:E 10.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
8 bone-in, skin-on chicken thighs (about 900g) 38G PROTEIN
1 tablespoon olive oil FLAVOR
1 tablespoon smoked paprika FLAVOR
1 teaspoon garlic powder FLAVOR
1 teaspoon onion powder FLAVOR
1/2 teaspoon cumin FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
1/4 teaspoon cayenne pepper FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 4 days.
- Batching: Do not overcrowd the air fryer—air needs to circulate around each piece for maximum crispiness.
- Reheat: Reheat in the air fryer at 375°F for 5 minutes to restore crispiness. Microwave works but the skin will lose its crunch.
EXECUTION STEPS
01
THE MACRO PREP
Pat chicken thighs completely dry with paper towels. This is the most important step for crispy skin.
02
THE MACRO PREP
Mix all spices together in a small bowl. Drizzle chicken with olive oil and rub the spice mixture evenly over all sides.
03
THE MACRO PREP
Preheat air fryer to 400°F (200°C) for 3 minutes.
04
HIGH HEAT SEAR
Place chicken thighs skin-side down in the air fryer basket in a single layer (work in batches if needed). Cook for 10 minutes.
05
STEP 5
Flip chicken to skin-side up and cook for another 10-12 minutes until skin is golden and crispy and internal temperature reaches 175°F (80°C).
06
STEP 6
Let rest for 5 minutes before serving.