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Air Fryer Keto Chicken Thighs with Brown Butter and Sage

Crisp-skinned air fryer thighs finished with nutty brown butter, crisp sage, and a squeeze of lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 5 thighs
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in skin-on chicken thighs
  • 1-2 tsp olive or avocado oil
  • kosher salt and black pepper
  • 1/2 tsp smoked paprika optional
  • 6 tbsp unsalted butter
  • fresh sage leaves a small handful
  • 2 garlic cloves smashed
  • 1/2 lemon

Equipment

  • Air fryer
  • Small skillet
  • Meat thermometer

Method
 

  1. Pat the thighs very dry. Season both sides with salt, pepper, and paprika, and rub with a little oil.
  2. Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes.
  3. Cook skin-side down 12 minutes, flip skin-side up, and cook 10 to 14 minutes more, to 175 to 185°F. Rest 5 minutes.
  4. Melt the butter over medium with the smashed garlic and sage. Swirl until it turns amber and smells nutty, 3 to 4 minutes, then pull it off the heat. Finish with a pinch of salt and a squeeze of lemon.
  5. Spoon the brown butter and crisp sage over the thighs.

Notes

Pull the butter the second the milk solids brown — it goes from nutty to burnt fast.
Don't skip the lemon — it cuts the richness.
Skin-side down first for rendered fat and crisp skin.