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Crispy Air Fryer Keto Chicken Thighs — Bone-In, Skin-On

Bone-in, skin-on thighs with crackly skin and genuinely tender dark meat — under 30 minutes. A bold spice rub applied directly to dry skin outperforms any marinade on this cut, and the air fryer's circulating heat renders subcutaneous fat in the first phase before crisping the exterior in the second.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 2 to 2.5 lbs / 900g–1.1kg total
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 1 tbsp avocado oil or melted ghee
  • 1 tsp baking powder, aluminum-free optional — extra crackle
  • 0.25 tsp cayenne pepper optional

Equipment

  • Air fryer
  • Meat thermometer
  • Mixing bowl
  • Paper towels
  • Wire rack

Method
 

  1. Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
  2. Pat thighs completely dry on all surfaces — including the underside and under the skin — using paper towels.
  3. Combine all spices (and baking powder if using) with the oil to form a paste. Work paste under the first flap of skin and across the full exterior of each thigh.
  4. Place thighs skin-side down in the basket with at least 1cm of space between pieces.
  5. Cook for 12 minutes without opening the basket.
  6. 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.
  7. Rest 5 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 the juicy result thighs are known for. Pulling at 165°F leaves connective tissue semi-solid and the texture tighter than it should be.