These Crispy Air Fryer Chicken Thighs have a golden, craggy crust made with 7 spices, and they are air fried with just a light spray of oil. They come out crunchy on the outside and juicy on the inside, and I serve them with a sweet and spicy sriracha cucumber dip.
If you love fried chicken but don’t want a pot of oil on the stove, this one is for you. A mix of plain flour, potato starch and rice flour gives the crunch, and baking powder keeps it light and airy. Part of the seasoning mix becomes a thick marinade, and the rest becomes the craggy outer coating. Perfect for movie night with a cold drink. Give it a try and let me know what you think.
Why You’ll Love These Crispy Air Fryer Chicken Thighs
- A big, craggy crust that stays crunchy, made in the air fryer
- Only a light spray of oil, no deep frying
- One seasoning mix works as both the marinade and the outer coating
- The chicken is mild and savoury, so it is kid-friendly, and the heat is all in the dip
- The sriracha cucumber dip is sweet, spicy and fresh
- Just 30 minutes of marinating before it goes in the air fryer
Ingredient Notes
Plain flour, potato starch and rice flour: This mix is what makes the crust crunchy. Potato starch and rice flour crisp up well in the air fryer, and a little plain flour helps the coating stick and brown evenly.
Baking powder: It creates tiny bubbles in the coating, which gives it a light, airy crunch. Use baking powder, not baking soda.
Sweet paprika and turmeric: These give the crust its golden colour. Use sweet paprika, not smoked, and keep it to 1 tsp, otherwise the chicken turns dark brown. You won’t taste the turmeric at this amount.
Garlic powder, onion powder, white pepper, black pepper and dried thyme: Together with the paprika and turmeric, these are the 7 spices. They give the chicken a savoury, peppery fried chicken flavour without any heat.
Chicken stock powder: It adds savoury depth to the seasoning. It is salty, which is why this recipe uses only 1/4 tsp salt.
Egg white: It helps the batter cling to the chicken. Set aside 1 1/2 tsp before making the batter, because you need it later to make the crags.
Chicken thighs: I use small chicken thighs, about 480g in total. Thighs stay juicy in the air fryer and are more forgiving than breast.
Sriracha: Brands vary in heat and saltiness, so taste the dip and adjust with a little more honey or lime.
Cucumber and shallot: Scoop out the soft middle of the cucumber so it stays crunchy, then slice it thinly. Add both to the sauce once it has cooled, so they stay fresh.
Crispy Air Fryer Chicken Thighs with 7 Spices and Sriracha Cucumber Dip
Ingredients
Method
- Whisk all the seasoning mix ingredients together until evenly yellow. Scoop out 1/2 cup into a wide, shallow dish and set it aside. This is the outer coating.
- Beat the egg white with the water and lemon juice. Set aside 1 1/2 tsp for the crags.
- Pour the rest of the egg white mixture into the remaining seasoning mix and whisk into a thick batter. When you lift the whisk, it should slowly flow down.
- Add the chicken thighs to the batter and turn them until every piece is coated. Cover and marinate in the fridge for at least 30 minutes.
- While the chicken marinates, make the dip. Add the sriracha, honey, lime juice, soy sauce and water to a small pan and simmer over low heat for 1 to 2 minutes, until slightly glossy. Let it cool.
- Once the sauce is cool, stir in the cucumber, shallot and sesame seeds. Keep it in the fridge until serving if you like it cold.
- Make the crags. Add the reserved 1 1/2 tsp egg white mixture to the outer coating and stir with a whisk until small, thick clumps form.
- Take the chicken out of the fridge. Lightly spray the non-stick air fryer tray with oil. Press each piece of chicken firmly into the craggy coating on both sides, then place it straight onto the tray. Leave a little space between each piece.
- Give the chicken a light spray of oil. Air fry at 180°C (355°F) for 8 minutes.
- Flip the chicken, give the other side a light spray of oil and air fry for another 8 minutes, until golden and crispy. The thickest part should reach 74°C (165°F).
- Rest for 2 to 3 minutes, then serve with the sriracha cucumber dip, coriander and lime wedges.
Notes
Frequently Asked Questions
Why did my chicken turn dark brown?
Too much paprika or too much heat. Keep the paprika to 1 tsp and air fry at 180°C (355°F) the whole time. The coating should look pale beige-yellow before it goes in, because the air fryer always darkens it a few shades.
Can I make these crispy air fryer chicken thighs without oil?
Yes, but the crust will be paler and a little drier. The light spray of oil is what helps the flour in the coating turn golden and crunchy, so I recommend it.
Why did my coating turn into crumbs?
The batter was too dry, so it could not hold onto the chicken. Add a little more egg white, 1 tsp at a time, until it becomes a thick batter that slowly flows off the whisk.
How do I stop the chicken sticking to the air fryer?
Lightly spray the non-stick tray with oil before placing the chicken in, and don’t flip the chicken until the crust has set, at about the halfway point. Once it is crisp, it lets go easily. A perforated parchment liner also works.
Can I use chicken breast instead?
Yes. Cut it into even strips about 1.5cm thick and air fry for 8 to 10 minutes, flipping once. Breast dries out faster than thigh, so check it reaches 74°C (165°F), the safe temperature for chicken according to FoodSafety.gov, and take it out straight away.
Is the sriracha dip very spicy?
It has a medium kick, and the honey balances the heat. For a milder dip, use a little less sriracha and a little more honey. If you love hot sauce, double the batch.
Looking for another crispy air fryer chicken recipe? Try my Crispy Air Fryer Chicken Katsu Curry.
Want another crispy air fryer dinner? Try my Crispy Air Fryer Chicken Katsu with Gochujang Mayo.
