Air Fryer Chicken (Why It Works — Convection Science and Rapid Crisping)

Ingredients

• 4 × 150 g boneless, skinless chicken thighs, patted dry
• 30 ml neutral oil
• 10 g Maldon sea salt
• 5 g Tellicherry black pepper, coarsely ground
• 5 g garlic powder
• 3 g smoked paprika

Method

1. 1
   Pat chicken thighs thoroughly dry; moisture inhibits Maillard reaction and crisping.
2. 2
   Combine salt, pepper, garlic powder, and smoked paprika in a small bowl.
3. 3
   Toss chicken pieces lightly with oil, then season evenly with spice mixture on all sides.
4. 4
   Preheat air fryer to 200°C for 3 minutes; arrange chicken in single layer, skin-side up (or presentation side facing up for thighs).
5. 5
   Air fry 12 minutes at 200°C, shaking basket gently at 6-minute mark for even convection exposure.
6. 6
   Increase temperature to 220°C and cook 3–5 minutes further until exterior registers 65°C surface temperature and skin is deep golden.
7. 7
   Check internal temperature at thickest point (must reach 74°C); if not, cook 2 minutes longer at 200°C.
8. 8
   Rest 3 minutes before serving; convection heat creates crispy exterior while retaining juicy centre via rapid air circulation.