Cuisses de poulet avec os et peau au air fryer

Ingrédients

• 4 Chicken Thighs (Bone in - with Skin)
• 1 tbsp All Purpose Seasoning (See notes for more dry seasoning suggestions)
• few sprays of Spray Oil
• 1 tsp Olive oil
• Fresh parsley (to serve)

Préparation

1. 1

   Bag: Place the 4 Chicken Thighs in a large food bag*can use a bowl if preferred.

2. 2

   Season: Sprinkle in 1 tbsp All Purpose Seasoning.Optional* You can add 1 tsp Olive oil to the bag, if you want. But it will cook fine without or use a few sprays of Spray Oil if you want to keep it healthier.The ones seen in these images have no olive oil added.

3. 3

   Shake: Seal the bag (leaving some air in the bag to help distribute the seasoning easier) and shake and twist the chicken inside the bag until all parts of the chicken are evenly coated.

4. 4

   Basket: Place chicken thighs into the basket skin side facing up. Optional - Spray the chicken skins with few sprays of Spray Oil

5. 5

   Airfry at 190°C / 380°F for about 25 minutes. *Time varies depending on the chicken thigh size and your air fryer model.

6. 6

   Check the chicken is cooked through by checking the internal temperature. Chicken must be cooked to 74°C (165°F). If you have not got a thermometer cut a piece near the bone to check it is cooked through.

7. 7

   Rest: Allow to rest for 3 minutes

8. 8

   Serve: Sprinkle Fresh parsley or other herbs before serving.