Okay so here is a really really good tried and tested recipe for the best air fryer chicken, with sides that’s saved me every time a friend’s come over unexpectedly (i live on ramen only when I’m alone)
So you first make sure you have a big deeeeeep high capacity airfryer so you actually get a dinner for two out of it.
You get a silicone liner first and foremost so all the juices for everything are preserved.
Btw I have the silver crest air fryer.
For the chicken:
4 bone-in, skin-on chicken thighs, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, half a tsp onion powder, half a tsp dried oregano, half a tsp cayenne pepper, 1 tsp salt, half a tsp black pepper, one lemon cut into wedges to serve.
Preheat your air fryer to 200°C for about three minutes before the chicken goes in. A hot basket matters because it starts rendering the fat in the skin the moment it makes contact, which is what gives you that crackling finish rather than a rubbery one.
Place the thighs skin-side down in a single layer and cook at 200°C for 13 minutes. Then flip them skin-side up and cook for another 12 minutes. The skin should be deep golden and visibly crispy. If you have a meat thermometer, you're looking for 74°C at the thickest part not touching the bone. If you don't, pierce the thickest part and the juices should run completely clear with no pink at all.
Let them rest for five minutes before serving. This isn't optional, btw, cutting straight into hot chicken sends all the juices straight onto the plate instead of staying in the meat. Serve with lemon wedges and squeeze over just before eating.
For the taters on the side:
KEEP THEM IN THE SAME SILICON LINER YOU COOKED THE CHICKEN IN, TRUST ME
900g baby potatoes or Yukon Golds halved, 3 tbsp olive oil, 4 garlic cloves minced, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried rosemary, 1.5 tsp salt, half a tsp black pepper, 3 tbsp finely grated parmesan (optional but worth it), fresh parsley to serve.
Add the potatoes in a single layer, this part is essentiallllll. Crowding the basket traps steam and you'll end up with soft potatoes rather than crispy ones. If your basket isn't big enough for everything in one layer, cook in two batches. It's worth the extra time.
Cook at 200°C for 15 minutes, then open the basket and shake everything around to turn them. Cook for another 10 minutes. If you're using parmesan, scatter the remaining half over the potatoes now and cook for a final three minutes until the cheese is golden and slightly crisp at the edges.
Hope this helpssss!!!!!! Lmk if anyone tries it out!