I’ve had my Actifry for a few years now and I go through phases of using it a lot and then forgetting about it entirely. My oven broke down a few months ago and it was such a relief to be able to pull the Actifry out and it made me realise there is so much more to it than just healthy fries or chips. My latest creation is Actifry Crispy Chicken Thighs, probably one of the simplest yet tastiest recipes I have made in quite a long time. The crispy batter was stupendous and there was a decent amount of crunchy bits to munch on that clearly belonged to the chef…
As with most of my recipes you won’t find a list of ingredients a mile long and it requires minimal prep – I am a pretty lazy chef. If you prefer you could use chicken breasts or wings ( you will need to adjust the cooking time ) thighs however, are in my opinion the tastiest part of the chicken and when cooking with the bone in you retain the moisture and juicy flavour.
Actifry Crispy Chicken Thighs
You will need:
4 skin on chicken thighs
4 tbsp flour
1 egg beaten
1 tbsp oil
Generous pinch of black pepper and sea salt
Remove the paddle/stirrer from the actifry and set aside. Mix your flour and seasoning together in a shallow bowl, put your beaten egg in another shallow bowl alongside. Dip your thighs, one by one into the egg mixture, coat on all sides before rolling in the flour and coating well. Place carefully into the actifry along with the oil and turn it on without the paddle for 10 minutes ( this is to stop all of the batter mixture being removed by the rotating motion ). After 10 minutes replace the paddle and turn it back on for a further 10 -15 minutes, I advise using a temperature probe to check your thighs are fully cooked ( they take longer than breasts ) before removing and eating, depending on the size they may need an extra 5 minutes. You should have delightfully crispy chicken with an abundance of crunchy, battery bits. Particularly good served with a garlic, chilli or lemon mayo.