AIR FRYER CHICKEN THIGHS RECIPE
This air fryer recipe makes juicy and flavorful chicken thighs an absolute breeze.
Provided by Platings and Pairings
Categories Chicken
Number Of Ingredients 7
Steps:
- In a small bowl combine the salt and spices with oil to create a paste. Coat chicken thighs with the paste.
- Place in the air fryer basket and cook at 360-degrees for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165-degrees.
- Can add halved brussels sprouts, broccoli, etc. at the halfway point.
- For skin on chicken thighs, after the cook time is up, increase the temperature to 400 degrees and cook skin side up for an additional 5 minutes to crisp up the skin.
Nutrition Facts : Calories 284 kcal, Carbohydrate 1 g, Protein 19 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 111 mg, Sodium 669 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
AIR FRYER CHICKEN THIGHS
Tasty, quick, chicken thighs, with juicy meat and a crispy skin; you will love this chicken that is ready for the table in less than 30 minutes!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
- Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
- Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 213.4 calories, Carbohydrate 0.9 g, Cholesterol 70.9 mg, Fat 14.2 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.6 g, Sodium 355.2 mg, Sugar 0.2 g
AIR-FRYER CHICKEN THIGHS
This air-fryer chicken thighs recipe creates meat that is crispy on the outside but super juicy on the inside. The paprika and garlic seasoning blend comes through beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat air-fryer to 375°. Brush chicken with oil. Combine remaining ingredients; sprinkle over chicken. Place chicken, skin side up, in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes.
Nutrition Facts : Calories 255 calories, Fat 18g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 511mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
AIR FRYER CHICKEN THIGHS WITH SALSA VERDE AND LEMONY KALE SALAD
An air fryer practically guarantees crispy, juicy chicken thighs. Seasoned simply with lemon zest, salt and pepper, they make a satisfying meal with an Italian-inspired salsa verde and bright kale salad (that's easy to make ahead). Air fried panko is the final crunchy touch.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator.
- Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
- For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
- For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef's knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
- To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.
CRISPY AIR FRYER CHICKEN THIGHS
Juicy, tender dark-meat chicken with the crispiest skin in less than twenty minutes-who could ask for anything more? Serve these lightly seasoned chicken thighs as is, or toss them while still hot with your favorite barbecue or buffalo sauce to give this quick and easy anytime meal an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
- Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
- Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
AIR FRYER FRIED CHICKEN
Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
- When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
- Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
- Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
- When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.
AIR-FRIED CHICKEN
Use an air fryer to make these easy chicken thighs, and add the seasoning or sauce of your choice. It's an easy way to cook chicken when you're busy
Provided by Anna Glover
Time 50m
Number Of Ingredients 4
Steps:
- Toss the chicken thighs in the oil, making sure they are all well-coated.
- Mix the flour with the seasoning, then toss with the chicken thighs - it will be a very light coating, but you can double the flour and seasoning if you prefer a thicker coating.
- Arrange the chicken in one layer on the tray of an air fryer without a paddle, and program to cook for 35 mins. Check the thighs are cooked by pulling the flesh on the underside of one away from the bone - it should come away easily and there should be no pink remaining. Cook for another 5-10 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped into the base of the fryer (you can discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again.
Nutrition Facts : Calories 250 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 0.6 grams fiber, Protein 22 grams protein, Sodium 0.24 milligram of sodium
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- If your air fryer recommends preheating, preheat to 375 degrees. Otherwise, proceed to step 2.
- Pat the chicken dry then lightly brush with olive oil or spray with cooking spray. You only need enough oil for the seasoning to stick.
- Place the chicken in the air fryer in a single layer, making sure there is room on all sides of the chicken for air to circulate.
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