Hauts de cuisse de poulet croustillants à la friteuse à air

Ingrédients

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (or Italian seasoning)
• Optional: 1/4 teaspoon cayenne or chili powder for heat
• Lemon wedges, for serving

Préparation

1. 1

   Pat dry well. Blot the chicken thighs with paper towels. Dry skin = crispy skin.

2. 2

   Season generously. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, thyme, and cayenne if using. Rub thighs with olive oil, then coat all over with the spice mix.

3. 3

   Preheat the air fryer. Set to 400°F (200°C) for 3 minutes so the basket is hot.

4. 4

   Arrange skin-side down first. Place thighs in a single layer, not touching. Cook 10 minutes.

5. 5

   Flip to skin-side up. Cook another 8–12 minutes, until the skin is deeply crisp and the internal temp hits 165°F (74°C) in the thickest part.

6. 6

   Rest and serve. Let sit 3–5 minutes so juices settle. Finish with a squeeze of lemon.