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Airfryer Crispy Chicken Thighs

Serves 4
Time ~25 min (+30 min dry brine)
Style normal
Type Sides

Ingredients

1 kg
chicken thighs, boneless skin-on (I buy bone-in and remove the bones myself)
to taste
salt and black pepper, for the meat
1/2 tsp salt + 1/2 tsp
baking powder (not soda), for the skin

Method

  1. 01

    **Dry brine.** Pat the thighs properly dry with paper towel, the skin especially.

  2. 02

    Use about 2/3 of Salt and all the pepper the flesh side.

  3. 03

    Mix the remaining salt and baking powder, and dust it over the skin side .

  4. 04

    Sit them skin-up, uncovered, on a rack or plate in the fridge for at least 30 minutes or more.

  5. 05

    When ready, air-fry skin side down at 190C for 8 minutes.

  6. 06

    Then flip and air-fry skin side up for 10-12 minutes

  7. 07

    Check for 74C internal at the thickest part.

  8. 08

    Rest for 5-10 minutes before cutting or serving whole