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Air Fryer Turkey Thighs with Crispy Cajun Skin

Air fryer turkey thighs cook up with deeply golden, crispy Cajun skin and juicy meat underneath. A quick spice rub and a short blast at 400°F bring the skin to a crisp finish.
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Prep Time 10 minutes
Cook Time 52 minutes
Resting 10 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 turkey thighs about 2 pounds total, bone-in, skin-on
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp thyme dried
  • 0.25 tsp cayenne pepper
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp baking powder

Equipment

  • 1 8-quart air fryer

Method
 

  1. Preheat an 8-quart air fryer to 350°F for 3 minutes.
  2. Pat the turkey thighs thoroughly dry with paper towels, then gently loosen the skin without detaching it.
  3. Brush the thighs with olive oil, including under the skin.
  4. In a small bowl, mix the paprika, garlic powder, onion powder, dried thyme, cayenne pepper, kosher salt, black pepper, and baking powder.
  5. Rub the spice mixture over the thighs and under the skin.
  6. Arrange the thighs skin-side up in the air fryer basket in a single layer.
  7. Cook at 350°F for 35-45 minutes, until a thermometer inserted into the thickest part without touching bone reads at least 165°F.
  8. Increase the air fryer to 400°F and cook for 2-4 minutes, until the skin is deeply golden and crisp; check that the thighs remain at least 165°F inside.
  9. Transfer the thighs to a plate and rest for 10 minutes before serving.

Notes

Pat the thighs especially thoroughly dry for the crispiest skin. Refrigerate leftovers for 3-4 days or freeze them for up to 3 months. For a lower-sodium option, reduce the kosher salt to taste.