Air Fryer Chicken Thighs

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Air Fryer Chicken Thighs

Instead of deep-frying, try making air-fried chicken! In the air fryer, marinated chicken thighs are battered and cooked till crispy.

How should I keep leftover chicken thighs from my air fryer?

Store them in the refrigerator for up to three days in an airtight container. This chicken can also be frozen for up to a month. Before serving, thaw and reheat in the air fryer for a few minutes to crisp them up once more

INGREDIENTS

  1. one cup of whole milk
  2. divided 1 1/2 tsp salt
  3. One teaspoon of lemon juice roughly half a lemon
  4. Skin and bone 4 chicken thighs
  5. and coat with 1/2 cup all-purpose flour.
  6. A half-tsp of garlic powder
  7. A half-tsp of onion powder
  8. Half a teaspoon of cumin
  9. 1/4 tsp cooking spray with dried basil

DIRECTIONS

  • The chicken thighs should be put in a big Ziploc bag.
  • Over the chicken, drizzle the whole milk, lemon juice, and 1 teaspoon of salt. To mix in the components, shake the bag.
  • Allow all of the chicken thighs to sit in the milk mixture for thirty to forty-five minutes.
  • In a large basin, mix together the all-purpose flour, cumin, dried basil, ½ teaspoon salt, onion powder, and garlic powder. Blend thoroughly.
  • Preheat the air fryer to 360 degrees Fahrenheit and coat the basket with cooking spray
  • Before dipping each leg into the flour mixture, shake off any extra milk mixture.
  • After coating each thigh, arrange them in the basket in a uniform layer. Avoid piling up chicken thighs. You can cook the thighs in batches if your air fryer isn’t big enough to fit them in an even layer.
  • Apply cooking spray on each thigh.
  • Simmer for seventeen minutes. After 6 minutes, flip the chicken thighs over and continue cooking until the internal temperature reaches 165 degrees F.
  • Warm serving is preferred.

NOTES:

You can replace the whole milk and lemon juice with one cup of buttermilk

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