Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tsp avocado oil
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder

Instructions:

  1. Pat the 1.5 lbs chicken thighs with paper towels until the skin feels like dry parchment.
  2. Trim any excessive overhanging fat with kitchen shears.
  3. Place the chicken in a large bowl and drizzle with 1 tsp avocado oil, tossing to coat every inch.
  4. In a small jar, whisk together the 1 tbsp baking powder, 1 tbsp cornstarch, and all the spices.
  5. Sprinkle the spice mixture over the chicken, using your hands to rub it into all the nooks and crannies.
  6. Preheat your air fryer to 400°F for at least 5 minutes until the basket is radiating heat.
  7. Place the thighs skin side up in the basket, leaving at least half an inch of space between them.
  8. Air fry for 10 minutes at 400°F until the skin starts to bubble and turn golden.
  9. Flip the chicken and cook for another 5 minutes.
  10. Flip back to skin side up and cook for a final 5 minutes until the skin is mahogany and crackling. Ensure the internal temperature reaches 175°F.