Directions
- 1Mix the garlic powder, black pepper, salt, and paprika in a bowl. Rub it all over the chicken thighs.
- 2Sprinkle baking powder on just the skin.
- 3In a container, mix the flour and cornstarch. Add a few drops of water for the crispy bits on the skin.
- 4Add the chicken to the container, close the lid, and shake well to coat the chicken evenly.
- 5Place the chicken in the air fryer, skin side down. Spray lightly with oil. Air fry at 190°C for 12 minutes.
- 6Flip the chicken so it’s skin side up. Spray again with oil and air fry for another 10 to 12 minutes, or until golden and crispy.
- 7Melt the butter in a pan over low heat.
- 8Stir in the flour and keep stirring until it turns golden brown.
- 9Slowly pour in the chicken broth while whisking so it stays smooth.
- 10Add black pepper and keep whisking until the gravy thickens.
Ingredients
- 4 chicken thighs
- Cooking oil spray
- 1 tsp garlic powder
- 0.25 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp baking powder (for the skin only)
- 0.5 cup all-purpose flour
- 0.5 cup cornstarch
- few drops water
- 3 tbsp unsalted butter
- 3 tbsp flour
- 0.5 tsp black pepper
- 1 to 1.5 cups Chicken bouillon or broth
Equipment
air fryerbowlcontainerpanwhisk
Tips
- Sprinkle baking powder on just the skin for crispiness.
- Add a few drops of water to the flour coating for crispy bits.
- Flip the chicken skin side up for the last round of air frying to crisp up the skin directly.
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