Air Fryer Chicken – Quick 30-Minute Recipe
Tender and juicy chicken, cooked quickly in the air fryer, perfect for a healthy dinner.
Steps
- 1
Pat the chicken pieces dry with paper towels. If large, cut to uniform thickness for even cooking.
- 2
In a bowl, toss the chicken with a drizzle of olive oil, salt, pepper, paprika, and garlic powder or thyme. Let marinate for a few minutes if time allows.
- 3
Preheat the air fryer to 190°C (375°F). Place chicken in a single layer in the basket. Cook for 25 minutes, turning halfway if pieces are thick or bone-in.
- 4
Let the chicken rest for a few minutes before serving. Ensure internal temperature reaches at least 74°C (165°F) for safety.
Shopping list
4 pieces of chicken (drumsticks, thighs, or fillets), 1 tbsp olive oil, salt, black pepper, paprika powder, garlic powder or dried thyme
Recipe story
Roast chicken is a culinary tradition in many cultures, from French to Asian cuisines. In Europe, roasted chicken was considered a festive dish, cooked with aromatic herbs. The modern air fryer offers a quick and healthy version of this classic.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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