Go Back

Crispy Air Fryer Keto Chicken Thighs

Bone-in, skin-on thighs with crackly skin and genuinely tender dark meat — no marinade, under 30 minutes. A bold spice rub applied to a completely dry skin outperforms any liquid marinade on this cut.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs approx 200g each
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne optional
  • 1 tbsp avocado oil or melted ghee

Equipment

  • 1 Air fryer
  • 1 Meat thermometer
  • 1 Mixing bowl
  • 1 Paper towels

Method
 

  1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  2. Pat chicken thighs completely dry on all surfaces — including the underside — using paper towels.
  3. Combine all spices with the oil or ghee to form a thick paste.
  4. Work paste under the first flap of skin and across the full exterior of each thigh.
  5. Place thighs skin-side down in the basket with at least 1cm of space between pieces.
  6. Cook for 12 minutes without opening the basket.
  7. Flip thighs skin-side up. Cook a further 10–12 minutes until the skin is deeply golden and an instant-read thermometer reads 175–190°F (80–88°C) in the thickest part of the meat, away from the bone.
  8. Rest 3 minutes before serving.

Notes

Nutrition per thigh (approx): 270 calories | 19g protein | 21g fat | 0g net carbs.
The 175–190°F internal temperature target is deliberate — dark meat collagen converts to gelatin above 175°F, producing a juicy result. Pulling at 165°F leaves connective tissue semi-solid and the texture tighter than it should be.