Smoked paprika aioli (my current favorite sauce with this): Whisk together 1/2 cup mayonnaise, 1/4 cup yogurt, 1 clove freshly grated garlic, 1/2 teaspoon smoked paprika, 2 tablespoons water, 1/4 teaspoon salt (more to taste).
Spice topping on chicken: Each package of chicken thighs is a slightly different size, so if your package weighs 1.5 pounds or more (or if you love a lot of spice), you may want to add a few additional shakes of spices for a more complete spice coverage.
Preheat the fryer: I don’t preheat my fryer. I just put the chicken in, turn on the air fryer, and then make sure to use a meat thermometer to check for doneness.
Fryer liner: I also don’t line the fryer basket with anything. I simply placed the chicken thighs directly on the grill.
Flip the chicken: I also don’t turn chicken thighs halfway through. I have tried it, but I like the texture better, since only the top part is crispy and the bottom part is a little juicy. If you think you want both the top and bottom to be a little crispy, you can air fry for 8 to 9 minutes, then flip and cook for another 5 minutes to get both sides a little crispy.
