Air Fryer Chicken Thighs (Carnivore) - For the Carnivore Diet
These air fryer chicken thighs deliver shattering-crisp skin and juicy meat using only salt and animal fat, ideal for a simple carnivore-friendly dinner. Bone-in, skin-on thighs handle high heat well and stay succulent.
For the best texture, pat the thighs very dry and salt both the meat and under the skin. A short uncovered rest in the fridge helps dry the skin further for extra crunch. Preheat the air fryer, start the thighs skin-side down to render fat, then flip skin-side up to finish and crisp. Thighs are at their best when cooked to 175–190°F internal for pull-apart tenderness.
Spoon the rendered fat over the meat after cooking for added richness. If your thighs are very large, add 2–4 minutes. For boneless thighs, reduce the second side by a few minutes and still aim for crisp skin if keeping the skin on. If the skin needs more crackle, run an extra 2–3 minutes, watching closely.
Serve hot as-is or with a side of melted butter or warm schmaltz for dipping. Leftovers keep well in the fridge for up to 3 days; re-crisp briefly in the air fryer to revive the skin.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total)
- 1 to 1.5 teaspoons fine salt, or to taste
- 1 tablespoon beef tallow, duck fat, or ghee (for brushing/greasing)
Instructions
- Pat the chicken thighs very dry. Lightly loosen the skin and season both sides and under the skin with salt.
- Optional for extra-crispy skin: place the salted thighs uncovered in the fridge for 30 minutes to 24 hours.
- Preheat the air fryer to 400°F (205°C) for 5 minutes. Brush or wipe the basket with tallow, duck fat, or ghee.
- Arrange thighs skin-side down in a single layer with space between pieces. Air-fry for 12 minutes.
- Flip skin-side up and air-fry 10–12 minutes more, until the skin is deep golden and the thickest part reads 175–190°F (79–88°C), avoiding the bone.
- Rest 5 minutes. Spoon any rendered fat from the basket over the thighs and serve.