Air fryer recipe · Mains
Cajun Chicken
Bold spiced chicken thighs with a dry Cajun crust.
- 20 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 235kcal
- 32.3 gprotein
- 2.0 gcarbs
- 11.0 gfat
- 0.7 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thighs500 g
- paprika1 tsp
- cayenne pepper0.5 tsp
- garlic powder1 tsp
- onion powder1 tsp
- oil1 tbsp
- salt1 tsp
Method
Mix the rub
Combine the paprika, cayenne pepper, garlic powder, onion powder and salt in a bowl. Mixing the spices first means every piece of chicken gets the same even hit of colour and heat.
Coat the chicken
Rub the thighs all over with the oil first, then press on the Cajun spice mix. The thin film of oil helps the spices stick and later melts into a deep red, crisp crust as it cooks.
Load the basket
Arrange the thighs in a single layer with a little gap between them. Crowding traps steam and leaves them pale, while spacing lets the hot air reach every side for a proper crust.
Air fry
Preheat to 195C, then air-fry the thighs for 12 minutes before flipping them over. Turning halfway lets both faces sear and colour evenly, rather than one side going dark and the other staying soft.
Finish
Air-fry at 195C for 8 min until the crust is deep red and the chicken reaches 74C inside with juices that run clear. If a thick thigh still looks pink at the centre, cook it a little longer.
