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two bone-in chicken thighs with golden crisp skin and a dry mustard-and-pepper seasoning on a small plain plate
Melissa Hart

Air Fryer Bone-In Chicken Thighs

Two bone-in thighs make a useful small dinner without heating the oven for a whole tray. Start with the skin facing down, then turn it toward the moving hot air for the longer finishing stretch. The basket needs a gap around each piece. Crowding four large thighs into a small fryer can leave damp skin where they touch, even when the meat has cooked through. Check the thickest flesh beside the bone, and give the chicken a short uncovered rest so the crisp top stays dry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 bone-in skin-on chicken thighs about 1 lb total
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/2 tsp dry mustard
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat thighs dry, especially the skin and folds beneath it.
  2. Rub chicken with oil, salt, mustard, coriander and pepper. Set thighs skin-side down in the basket with space around each.
  3. Air fry for 10 minutes, then turn skin-side up. Cook for 12 to 17 minutes more until the skin is golden and the thickest flesh reaches 175 to 185°F, checking beside rather than against the bone.
  4. Transfer skin-side up to a plate and rest uncovered for 5 minutes.
  5. Serve one thigh per person while the skin is still crisp.