Air Fryer Crispy Chicken Thighs Recipes

Steps:

• Generously season the chicken thighs with salt on both sides, including under the skin.
• In a large bowl, whisk together the Dijon mustard, balsamic vinegar, olive oil, garlic powder, Italian seasoning.
• Add chicken thighs to the marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Let the chicken come to room temperature before cooking.
• Preheat the air fryer to 380°F (195°C) for 3 minutes.
• Remove the chicken from the marinade and pat dry with a paper towel. Lightly spray with cooking spray or rub with a bit of olive oil.
• Add the chicken thighs (as many as will fit) to the air fryer, skin-side down, and cook for 5-7 minutes. Flip the chicken and cook 5 -7 minutes more, until the internal temperature reaches 165°F (75°C). Repeat with the remaining chicken thighs, if needed.
• Garnish with herbs of choice and serve.
• Enjoy!

Steps:

• Remove chicken thighs from refrigerator.
• Preheat air fryer to 400F.
• Coat chicken on all sides with olive oil.
• Sprinkle on all sides with spice mix.
• Put chicken in air fryer basket, rounder-side down. Cook 10 minutes.
• Flip chicken and cook until 165F on an instant read thermometer, 5-7 more minutes.
• Remove from basket and let rest at least 2 minutes before serving.

Steps:

• If using skin-on chicken, trim any excess fat from the edges, or remove it completely, and season both sides with salt and pepper, to taste. Go light on the salt, as Old Bay is essentially a seasoned salt.
• Whisk together the buttermilk and hot sauce in a medium mixing bowl. Add the chicken pieces and push the down to submerge them in the liquid. Let sit for 5 to 10 minutes or cover and refrigerate for up to 24 hours.
• Line a platter or large plate with foil or wax paper. Add the flour and Old Bay Seasoning to a large plastic storage bag and shake it to combine the mixture.
• Drop one piece of chicken into the flour mixture and shake the bag to coat the chicken well, shaking off any excess flour. Transfer the coated chicken to the foil-lined dish and repeat the process with remaining chicken. Let the coated chicken rest while you preheat the air fryer to 390 degrees F for 5 minutes.
• When air fryer is preheated, use an oil mister to lightly coat the bottom of the air fryer basket with oil. Lightly coat both sides of the chicken with oil and transfer them to the preheated air fryer. It's okay if the chicken is touching but the pieces should not overlap. Set the air fryer to 390 degrees F for 25 minutes, see note.
• Check on the chicken about halfway through the cooking time and spray any dry spots with additional oil.
• The internal temperature of the fried chicken should read at least 165 degrees F at the end of the cooking.
• Note1: I had no buttermilk at home, so used some plain yogurt thinned out with milk. You could also use plain kefir.
• Note2: I found 3 tbl of Old Bay too salty, but use your own best judgement. I think you could also use any number of other seasonings, Italian and Cajun come to mind.
• Note3: I could only fit two thighs into my basket, so I had space around them. They were fully cooked in 20 minutes. I did not bother turning over the second batch and these were nicely crispy on both sides. The time to cook will depend on how many pieces you cook, how crowded they are in the basket, what chicken pieces you use. My photo is of bone-in, skin-on thighs.
• Note4: I called this four servings, as some thighs are large enough to be a serving, but you might want two drumsticks, if that's what you are using. Don't whine about it.

Steps:

• Combine the paprika in a bowl with the herbs and garlic granules, if using, together with ½ tsp salt and ½ tsp ground black pepper. Scatter onto a plate. Rub the chicken thighs with the oil, then coat in the spice mix.
• Put in the basket of your air fryer and cook, skin-side down, for 10 mins at 180C. Turn over and cook for a further 10-15 mins until cooked through and the skin is crispy. To check they are cooked, pierce the thickest part of the thigh with a knife to see if the juices run clear. Remove from the air fryer immediately to stop the skin from softening.