Air fryer chicken thighs
By:
Tom Shingler
Head of food, delicious.
- Published: 23 May 24
- Updated: 17 Oct 24
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.
Have you tried our air fryer roast chicken, or air fryer chicken wings?
Before you start
Preheat your air fryer to make sure it’s nice and hot before you add anything.
Ingredients
- 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
Method
- 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.
- Recipe from Online only 2024 Issue
Nutrition
- Calories
- 598kcals
- Fat
- 34g (8.1g saturated)
- Protein
- 42g
- Carbohydrates
- 29g (no sugars)
- Fibre
- 1.6g
- Salt
- 0.4g
delicious. tips
Our top tips for the perfect air fryer chicken thighs:
1. A quick dredge in spiced flour adds flavour, a bronzed colour and a subtle crispness. The baking powder helps to kickstart the crisping process by breaking down the proteins in the chicken.
2. Always try to add your chicken thighs to the air fryer in a single layer with a little space around each, so the hot air can reach every bit.
3. Starting skin-side down then turning gives the skin plenty of time to first render its fat first, then crisp up after the flip.
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