AIR FRYER CHICKEN THIGHS WITH SALSA VERDE AND LEMONY KALE SALAD
An air fryer practically guarantees crispy, juicy chicken thighs. Seasoned simply with lemon zest, salt and pepper, they make a satisfying meal with an Italian-inspired salsa verde and bright kale salad (that's easy to make ahead). Air fried panko is the final crunchy touch.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the lemony kale salad: Whisk the lemon juice, Dijon, lemon zest, pepper flakes, 1 teaspoon salt and several grinds of pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust the seasoning with salt and pepper, if needed. Set aside at room temperature to marinate and soften, at least 15 minutes at and up to 8 hours in the refrigerator.
- Meanwhile, preheat the air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino and set aside.
- For the chicken thighs: Preheat the air fryer to 400 degrees F. Pat the chicken dry between a few paper towels (this will help the skin get crispy). Rub the lemon zest onto the skinless side of each thigh and season with a good pinch of salt and several grinds of pepper. Flip the thighs over, rub the olive oil onto the skin and season each thigh with a good pinch of salt and several grinds of pepper. Place the thighs in the air fryer basket skin-side up, leaving a little space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
- For the salsa verde: Meanwhile, finely chop the capers, anchovy filets (if using), garlic and a small pinch of salt with a sharp chef's knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar and lemon zest. Fold in the parsley, basil and chives until thoroughly combined. Taste and adjust the seasoning with salt and pepper, if needed.
- To serve, give the kale salad a good toss, then top with the toasted panko and some more grated Pecorino. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.
CRISPY AIR FRYER CHICKEN THIGHS
Juicy, tender dark-meat chicken with the crispiest skin in less than twenty minutes-who could ask for anything more? Serve these lightly seasoned chicken thighs as is, or toss them while still hot with your favorite barbecue or buffalo sauce to give this quick and easy anytime meal an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
- Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
- Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.
4 INGREDIENT SALSA CHICKEN
This easy juicy chicken recipe is the perfect weeknight meal!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 36m
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- Toss chicken breasts with taco seasoning.
- Top each chicken breast with salsa.
- Bake 25-30 minutes or until chicken reaches 165°F.
- Top with cheese and broil 1-2 minutes.
- Optional: Add your favorite taco toppings as desired.
Nutrition Facts : ServingSize 1 chicken breast, Calories 412 kcal, Carbohydrate 10 g, Protein 57 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 174 mg, Sodium 1455 mg, Fiber 3 g, Sugar 6 g
AIR FRYER CHICKEN THIGHS
Tasty, quick, chicken thighs, with juicy meat and a crispy skin; you will love this chicken that is ready for the table in less than 30 minutes!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
- Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
- Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 213.4 calories, Carbohydrate 0.9 g, Cholesterol 70.9 mg, Fat 14.2 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.6 g, Sodium 355.2 mg, Sugar 0.2 g
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