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Crispy Air Fryer Keto Chicken Thighs with Smoked Paprika and Thyme

Bone-in thighs rubbed with smoked paprika, thyme, and garlic and air fried skin-down then up for rendered fat and blistered skin.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 thighs
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 to 2.5 lb
  • 2 tsp smoked paprika
  • 1 tsp dried thyme or 2 tsp fresh
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2-3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1-2 tbsp avocado or olive oil
  • 1/4 tsp cayenne optional
  • lemon wedges to finish

Equipment

  • Air fryer
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the thighs very dry. Mix the smoked paprika, thyme, garlic powder, onion powder, salt, pepper, and cayenne. Rub the thighs with oil, then the spice blend, working a little under the skin.
  2. Preheat the air fryer to 380°F (193°C) for 3 to 5 minutes.
  3. Cook skin-side down 10 minutes to render the fat, then flip skin-side up and cook 8 to 12 minutes more, to 175 to 190°F.
  4. Rest 5 minutes and serve with lemon.

Notes

Skin-side down first renders the fat without burning the skin.
Season under the skin for flavour all the way through.
Butter baste after cooking for gloss, if you like.