Preheat: Set your air fryer to 380°F and allow it to preheat for 5 minutes. Preheating is essential for ensuring the skin begins rendering immediately upon contact with the basket.

Prepare the Chicken: While the air fryer warms, use paper towels to pat the chicken thighs dry on all sides. Moisture on the skin will lead to steaming rather than crisping. Season both sides with salt and pepper if desired.

Initial Cook: Place the thighs in the air fryer basket, ensuring they are skin-side down. Arrange them in a single layer without overlapping to ensure proper airflow.

First Interval: Slide the basket in and cook at 380°F for 12 minutes.

The Flip: Open the basket and, using silicone-tipped tongs, flip the thighs so they are now skin-side up.

Second Interval: Cook for an additional 10–15 minutes. The meat should be tender, and the skin should be turning a deep golden brown.

Finishing for Crispiness: If you prefer "extra crispy" skin, continue cooking in 4-minute intervals, checking after each burst until the skin is bubbly and dark gold.

Check for Doneness: Ensure the internal temperature has reached 165°F (74°C) using an instant-read thermometer.

Rest: Remove the thighs from the basket and let them rest on a plate for 3–5 minutes before serving. This allows the internal juices to settle.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 5 minutes to restore the skin's crunch.