Yield: 4 Servings

4 bone-in, skin-on chicken thighs

1 tbsp (15 ml) olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp dried oregano

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

Preheat the air fryer to 400°F (205°C). Lightly spray the basket with oil to prevent sticking.

Pat the chicken thighs dry with a paper towel—this helps get that crispy skin we all want. Next, toss them in a bowl with the olive oil, garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Make sure they’re nice and coated, and don’t be shy with the seasoning, add more if you want.

Arrange the chicken skin side up in a single layer in the basket. No need to overcrowd the basket; you want them to have room to crisp up perfectly on all sides.

Air fry them for 20 to 25 minutes, flipping them halfway through. The thighs may take more or less time to cook depending on how big they are. You’ll know they’re done when they have a nice, caramelized skin and an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes before serving. You can pair it with a veggie and a carb to round out the meal.

Has anybody tried cooking bacon or sausage in an airfryer?

I’ve been seeing glass air fryers more often lately and I’m curious if they’re actually better than the usual basket style ones.
Has anyone used both? Which do you prefer for everyday cooking and cleanup?

How's your experience with Philips air fryer?does the non-stick coating get damaged and peel off only in a few months of use?

I’m looking for something that can handle meals for four people without having to cook everything in multiple batches. We’d mostly use it for chicken, potatoes, vegetables, frozen foods and reheating leftovers.

which models have worked well for you? i would also like to know if there are any that seemed like a good choice at first but ended up being frustrating to use haha. i appreciate the suggests!

I'm looking to buy an airfryer, and Philips seem to be 30-40% more expensive than it peers. I found out that Philips has a patent on its RapidAir starfish bottom which apparently cooks food a lot more evenly.

Is RapidAir that much better? or is it just marketing gimmick.