Ingredients:

  • 4 bone-in, skin-on chicken thighs (6-8 oz each) or 4 boneless, skinless chicken breasts (6-8 oz each), pounded to even thickness or 8 chicken drumsticks
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil or avocado oil (optional)

Instructions:

  1. Pat chicken dry with paper towels. This is key for crispy skin.
  2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  3. Rub the dry rub all over the chicken pieces, ensuring they're evenly coated. Drizzle with olive oil (optional).
  4. Preheat the air fryer to 400°F (200°C) for 5 minutes (if required by your model). Preheating helps with even cooking.
  5. Arrange chicken in a single layer in the air fryer basket. Don't overcrowd! You may need to cook in batches.
  6. For Bone-in Thighs: Cook for 10 minutes, flip, and cook for another 8-15 minutes, or until internal temperature reaches 175°F (80°C). For Boneless Breasts: Cook for 8 minutes, flip, and cook for another 5-12 minutes, or until internal temperature reaches 165°F (74°C). For Drumsticks: Cook for 12 minutes, flip, and cook for another 8-13 minutes, or until internal temperature reaches 165°F (74°C). Important: Cooking times may vary depending on your air fryer. Check for doneness with a meat thermometer!
  7. Let the chicken rest for 5-10 minutes before serving. This helps the juices redistribute, resulting in moister chicken.