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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.