Air fryer chicken thighs
These simple air fryer chicken thighs are the best we’ve made, thanks to a little science and a light coating of flour – spiced for extra flavour. Chicken and the air fryer are best friends for a reason – the gadget is perfect for cooking the meat fast enough so it turns crisp and golden without drying out. We’ve kept it simple with paprika, garlic and pepper, but add whatever spices you fancy.
Ingreadient
- 4 free-range chicken thighs, skin-on and bone-in
- 1 tbsp vegetable oil
- 4 tbsp plain flour
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tsp baking powder
Instruction
- Pat the chicken thighs as dry as you can with kitchen paper, then put in a bowl with the oil. Massage the oil into the thighs with your hands, ensuring they’re completely coated.
- Mix the rest of the ingredients together with a pinch of salt, then sprinkle over the chicken and toss to coat. Set aside while you heat the air fryer to 200°C.
- Add the chicken thighs to the air fryer in a single layer with space between each, skin-side down. Cook for 12 minutes, then flip and cook for another 10-15 minutes until crisp and golden. Sprinkle with salt before serving.
