Time: 35 min.
Complexity: easily
Servings: 4

Juicy, tender dark chicken meat covered with a crispy crust in less than twenty minutes – what could be better?! Chicken thighs are coated in a spiced flour and fried in air fryer With minimal oil, they turn out crispy like deep-fried. Serve them as is, or top them with your favorite sauce (BBQ, buffalo) while still hot for an extra kick.

Ingredients:

• 1 teaspoon granulated garlic (or garlic powder)
• 1 tsp onion powder
• 1 teaspoon dried thyme
• 0.5 tsp smoked paprika
• Coarse salt and freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (about 900g)
• 2 tbsp. l. olive oil
• 2 tbsp. flour
• Special equipment: air grill with a capacity of 3.5 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken thighs, onion powder, paprika, thyme

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Preparation:

Step 1
• In a small bowl, combine the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt, and 1/2 teaspoon pepper. Pat the chicken dry and place in a medium bowl. Add the olive oil and half of the spice mixture, then toss to combine.
Step 2
• Add the flour to the remaining spice mixture and stir. Transfer the flour mixture to a large zip-lock bag. Place the seasoned chicken breasts in the bag, seal tightly, and stir until the chicken is completely coated.
Step 3
• Preheat the air fryer to 200°C.
Step 4
• Place the chicken thighs skin-side down in the air fryer basket, making sure they're not touching. Cook, turning halfway through, until a thermometer inserted into the thickest part of the thigh (not the bone) registers 165°F (74°C), about 18 minutes. Let cool for 5 minutes and serve.

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