• 4 large or 8 small chicken thighs, skin on
  • 1 tbsp sunflower or olive oil
  • 1 tbsp plain flour
  • seasoning of choice (use salt and pepper, or ½-1 tsp of either smoky BBQ, ras-el-hanout, garlic granules, celery salt or garam masala)


  • STEP 1

    Toss the chicken thighs in the oil, making sure they are all well-coated.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe tips

  • This recipe was tested in a Tefal ActiFry Genius XL 2-in-1 air fryer which has 2 sections, a bowl with a paddle and a tray that can be added at the top. Timings may vary for other brands. Find the right air fryer for you with the help of our comprehensive buyer's guide. Read more about air frying here.
  • You can add a sauce to the chicken as it cooks such as the one in this recipe, brush it onto the already crisp chicken skin 5 mins before the end rather than at the start so it doesn’t burn.

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