Eosinophilic Esophagitis Friendly Air Fryer Chicken Thighs
Total time35 min
Prep time10 min
Cook time25 min
4.5(12)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels on all sides, including under any loose skin flaps. Dry skin is essential for crispness — any surface moisture will steam rather than crisp in the air fryer.
- 2
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne, if using, until combined.
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