Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tbsp cornstarch
  • 1.5 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cracked black pepper
  • 0.25 tsp onion powder

Instructions:

  1. Remove the chicken from the packaging. Use 3–4 paper towels to aggressively pat the chicken dry on all sides to remove surface moisture. Let them sit at room temperature for 10 minutes.
  2. In a large bowl, whisk the cornstarch, garlic powder, salt, paprika, and herbs. Drizzle the avocado oil over the chicken, then toss in the spice mixture. Ensure the rub gets under the skin folds.
  3. Preheat the air fryer to 400°F (200°C). Place the thighs in the basket, skin-side up first, leaving at least half an inch of space between pieces. Air fry for 15 minutes.
  4. Flip the chicken skin-side down. Air fry for another 5 minutes to crisp the bottom.
  5. Flip back to skin side up and cook for 2-3 minutes until deep golden and crackling.
  6. Remove the chicken when the internal temperature hits 165°F (74°C). Let it rest for 5 minutes on a wire rack to allow carry-over cooking to reach 165°F (74°C).