Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tbsp avocado oil
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels, pressing firmly into the skin to remove all surface moisture.
  2. Lightly coat the skin of the thighs with avocado oil.
  3. In a small mixing bowl, whisk together the baking powder, garlic powder, smoked paprika, dried oregano, kosher salt, black pepper, and cayenne pepper.
  4. Rub the spice mixture liberally over all sides of the chicken, ensuring the skin is completely coated and no white powder remains visible.
  5. Place the chicken thighs skin-side down in the air fryer basket, ensuring they are not overlapping.
  6. Air fry at 400°F (200°C) for 12 minutes.
  7. Flip the thighs to be skin-side up and cook for an additional 8-12 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).