Dry skin completely
Moisture evaporates first and delays browning. A dry kitchen towel is more important than additional oil.
Daily kitchen Recipe
Air Fryer Chicken Thighs
A dry skin and a thin spice film promote browning. The cooking time depends on size and ends only when the meat is safely cooked at the thickest point.
Total time
45 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Crispy skin and juicy meat
Chicken legs tolerate the strong hot air better than lean breasts, because skin and dark meat protect them from drying out. Nevertheless, the pieces need sufficient distance. With very large whole clubs or a small basket, two passes are useful.
Dinner
Air Fryer Recipes
Meat
Recipe
Air Fryer Chicken Thighs
Chicken legs are cooked in the air fryer only on the meat side and finally browned crispy with the skin upwards.
Ingredients
4 servings
Method
-
1
Dip meat dry
Remove chicken legs from the packaging and carefully pat dry all around. Especially on the skin no visible water film must remain.
-
2
Prepare seasoning paste
Mix the oil with both varieties of peppers, garlic powder, thyme, salt and pepper. Rub the thighs all around thinly.
-
3
Preheat air fryer
Preheat air fryer for 3 minutes to 190 °C. Put the thighs down with the skin side and a little distance into the basket.
-
4
Cooking First Page
Cook chicken legs for 15 minutes at 190 °C. Then turn with a pliers without tearing the skin.
-
5
Garnish the skin crispy
Cook up the skin for another 10 to 15 minutes. From minute 25 on, measure the temperature at the thickest part of the meat without touching the bone.
-
6
Rest and serve
At at least 75 °C, remove the internal temperature and let it rest for 5 minutes. Serve with lemon wedges.
Kitchen know-how
Tips for Air Fryer Chicken Thighs
Do not measure on the bone
The bone can falsify the measurement, leading the thermometer to the thickest part of the meat.
Leave spaces
If the thighs are large, the skin remains soft at these points. If necessary, cook in two passes.
Variations
How to adapt this recipe
Mix one tablespoon of mustard and honey each and apply thinly to the skin for the last 5 minutes so that the sugar does not burn.
Replace paprika with dried oregano and finely abraded lemon peel. Use lemon juice only after cooking.
Nutrition per serving
520kcal
3.0 gCarbohydrates
45.0 gProtein
36.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air Fryer Chicken Thighs
Legs of about 250 g usually take 25 to 30 minutes at 190 °C. Size and device vary; the internal temperature is at least 75 °C.
Yes. First the side of the meat cooks, then the skin browns upwards in the stronger air stream. Thus it becomes more evenly crispy.
Dew them completely in the fridge. Only thawed pieces can be seasoned dry and reliably cook in the thickest place.
The skin was moist, the pieces were too tight or were finished with the skin side down. Dish dry and cook the second half upwards.
Cool down quickly, cool covered and use within two days. Heat up completely.
Keep cooking