Kitchen Helper
Free sample · Crunch Time

Paprika Garlic Crisped Thighs

Bone-in thighs get a paprika and garlic powder rub, with no herb blend in the paste. After a short rest, a little parsley oil goes on the skin.

Paprika Garlic Crisped Thighs, as cooked from this recipe
Serves4
Hands-on14 min
Cook20 min
Wait5 min
Total39 min
Setting380 F (193 C)

The basket heats while you season, so preheat is not added on top of these times.

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Ingredients

  • 2 lb (907 g) bone-in skin-on chicken thighs, thawed
  • 4 tsp (20 ml) olive oil
  • 1 tsp (2 g) paprika labeled gluten-free
  • 1 tsp (3 g) garlic powder labeled gluten-free
  • 3/4 tsp (4.5 g) kosher salt
  • 1/4 tsp (0.5 g) black pepper
  • 1 tbsp (4 g) fresh parsley, chopped

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

  1. Heat the fryer to 380 F (193 C) while you blot the thawed thighs dry.
  2. Stir the paprika, salt, black pepper, and garlic powder into 3 teaspoons of the oil, then rub that paste over the meat and the skin.
  3. Set the thighs in the basket skin side up, with space between them. Crowded extras wait for another round.
  4. Cook 10 minutes at 380 F (193 C), turn each thigh, and cook 10 minutes more.
  5. The thickest thigh should read 165 F (74 C). Baskets do not all run the same, so start checking a few minutes early.
  6. Rest the thighs 5 minutes.
  7. Stir the parsley into the remaining teaspoon of oil and brush it over the skin.

Notes

  • Paprika and garlic powder need a gluten-free label.
  • Thaw the thighs in the refrigerator. Frozen poultry will not cook through on this clock.
  • Skin side starts up, and the turn still comes at the halfway mark so both sides crisp.
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