Best air fryer chicken recipes

Published On: June 19, 2024

Air fryers are a great way to make tasty meals that are convenient to cook, utilising the power of our vortex cooking element. This way of cooking is more energy efficient than using traditional ovens, saving 80% of the energy.

Even though Air fryers are a great choice to have in the kitchen, thinking of new and exciting meal ideas can be daunting. That’s why we have gathered together 4 of our best air fried chicken meals for you to try.

Miso, Garlic & Honey Zero Minute Roast Chicken

Miso, Garlic & Honey Zero Minute Roast Chicken

This Miso, Garlic & Honey Zero Minute Roast Chicken recipe creates a flavorful, tender chicken. Featuring a miso honey basting sauce and an optional green goddess sauce, it’s a quick yet delicious meal perfect for any occasion.


  • 1 chicken approx 1.3-1.6 kgs
  • 1 Tsp Sea Salt
  • 3 large garlic cloves
  • 2 bay leaves

Miso Honey Basting Sauce

  • 3 tbsp butter melted
  • ½ Tbsp miso
  • 1 tbsp honey

Green Goddess Sauce for serving – optional

  • ⅓ cup full fat yogurt
  • 2 Tbsp Mayonnaise
  • 5 g basil
  • 4 g chives
  • ¼ clove garlic grated


Soak the washed rice for 15 minutes while you prep and cook the vegetables and lamb.
Select Saute, and add some oil to the inner pot. When hot, add the diced onion and saute until soft.
Add the lamb mince and cook until browned. Then add the garlic, spices and drained soaked rice, and saute for 2 more minutes.
Add a generous pinch of salt to the inner pot along with the stock, this should cover the rice mixture.
Cancel the Saute function and secure the lid with the pressure cooking cover in place.
Select Pressure Cook and set the time to 3 minutes and choose natural pressure release.
While the lamb and rice cooks, combine all the herb dressing ingredients then season with salt and pepper and set aside.
After 18 minutes of natural release, quickly release the remaining pressure then open the lid.
Stir the lamb pilaf, season to taste and add the diced dried apricots and herb dressing. Top with the honey roasted cashews and serve.

Miso, Garlic & Honey Zero Minute Roast Chicken

Roast Chicken with Rosemary Potatoes and Romesco Sauce

This Roast Chicken with Rosemary Potatoes and Romesco Sauce recipe includes air-fried chicken thighs paired with crispy, herb-infused potatoes and a vibrant, homemade Romesco sauce made from roasted red peppers, garlic, and almonds.


For the Romesco sauce
  • 4 red peppers
  • 40 g white bread
  • 2 garlic cloves
  • 4 tbsp flaked almonds
  • 6 tbsp olive oil
  • 2 tbsp sherry vinegar
For the Rosemary Potatoes
  • 400 g new potatoes
  • 2 tbsp olive oil
  • 1 sprig rosemary
  • For the Romesco sauce
For the Chicken
  • 4 skin on chicken thighs


For the Romesco sauce

Preheat drawers 1 and 2 of the Airfryer to Roast at 205℃ for 8 minutes using the Sync Cook function. Deseed the peppers and cut into large chunks. Once pre-heated add the peppers to the airfryer along with a spritz of oil and cook. Cut the bread into bite size pieces and peel and crush the garlic cloves.
Once the peppers are roasted, add in the bread, garlic and flaked almonds and continue to roast for another 2 minutes at the same temperature.
Tip the contents of the two drawers into a large bowl, along with the olive oil, sherry vinegar and a generous pinch of salt and pepper, then purée with a stick blender.

For the Rosemary potatoes

Preheat drawer 1 of the Airfryer to Roast at 180℃ for 25 minutes and Sync Finish the 2nd drawer to Airfry at 205℃ for 20 minutes.
Quarter the potatoes and place in a large mixing bowl. Drizzle in the olive oil, add a generous pinch of salt and pepper. Toss to evenly coat the potatoes in the oil and seasoning.
Load the potatoes into the roasting drawer of the Airfryer once preheated and cook, shaking the basket half way through the cooking time.
Finely chop the rosemary and keep to one side to finish the potatoes later.

For the Chicken

Lightly spray the chicken thighs with oil and season with salt and pepper.
Once the Airfry drawer has preheated place the chicken, skin side up, in and cook.
After 20 minutes, add the chopped rosemary to the potatoes and toss well to evenly mix. Roast in the Airfryer for a further minute.

Roast Chicken with Rosemary Potatoes and Romesco Sauce
Roast Chicken with Rosemary Potatoes and Romesco Sauce
Air Fryer Chicken Tikka Wraps

Air Fryer Chicken Tikka Wraps

This Air Fryer Chicken Tikka Wraps recipe involves marinating chicken, red pepper, and red onion, cooking them in an air fryer, and assembling the wraps with raita, lettuce, and fresh mango for a delicious and simple dish.


  • 2 tbsp tikka paste
  • 2 tbsp plain yoghurt
  • 1 lemon juice & zest
  • Salt and pepper
  • 400g chicken mini fillets
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • To serve: Tortilla wraps, raita, little gem lettuce leaves, fresh mango


  1. To start your Chicken Tikka Wrap, mix the tikka paste, yoghurt, lemon juice and zest, salt and pepper in a bowl, then toss in the chicken fillets, pepper and onion pieces and leave in a fridge to marinate, ideally for 30 mins.
  2. When ready to cook, thread the chicken, pepper and onion onto small skewers.
  3. Select Air Fry at 180°C for 10 minutes, turning the skewers when prompted.
  4. Once cooked, assemble the wraps. Spread on some raita, add little gem lettuce and the chicken off the skewers, then top your Chicken Tikka Wrap with fresh mango.
Air Fryer Chicken Tikka Wraps

Sweet and Sour Chicken Recipe

This Sweet and Sour Chicken recipe features crispy air-fried chicken thighs tossed with a tangy sauce of pineapple juice, tomato ketchup, and rice wine vinegar, served with sautéed vegetables and pineapple over steamed rice.


For the chicken
  • 500g boneless skinless chicken thighs*
  • 1 tbsp water
  • 1 clove garlic
  • 1 tbsp sesame oil
  • 1/2 tsp white pepper
  • 1 tsp teaspoon salt
  • 2 ½ tbsp corn flour
For the sauce
  • 60ml hot water
  • 2 tbsp corn flour
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 3 tbsp tomato ketchup
  • 80 ml pineapple juice
  • 2 tbsp rice wine vinegar
  • 1 tsp chilli flakes optional
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 1 clove garlic diced
  • 1 tbsp chopped ginger
  • 270 g pineapple diced
  • 2 spring onions sliced
For serving
  • steamed white rice


  1. Cut the chicken thighs into bite-sized pieces, then toss them with all the remaining ingredients, except the corn flour. Set the chicken aside while you prep the vegetables. This step can be taken a few hours in advance for best results.
  2. Prep the vegetables: remove the core from the peppers and cut into bite-sized pieces. Peel the onion, remove the root, then cut into wedges.
  3. Toss the chicken with the corn flour then place it into the Air Fryer basket. Remove the pressure cooking cover, and put the basket into the inner pot and lock the lid.
  4. Select Air Fry and set the time to 10 minutes and the temperature to 190°C. After the Air Fry program finishes, flip the chicken and select Air Fry again for 7 minutes, at 205°C. Cook until golden and crispy.
  5. While the chicken cooks, make the sauce. Mix the hot water and corn flour together in a bowl and whisk to combine well. Add the remaining ingredients to the bowl, except the chilli flakes, and stir until the sugar dissolves.
  6. Once the chicken is golden and crisp, remove the air frying basket containing the crispy chicken and set aside. The inner pot will contain some of the fat rendered from the chicken – add a little more oil, if needed, to coat the base of the inner pot.
  7. Select Sauté, and add the peppers and onion. Sauté for 2 mins, then add the garlic, ginger, pineapple and spring onions. Sauté for 1 minute then pour in the sweet and sour sauce.
  8. Sauté for another 1-2 minutes until the sauce is thick and glossy, then add the crispy chicken pieces and stir.
  9. Spoon over portions of steamed rice and serve immediately.
Sweet and Sour Chicken Recipe
Sweet and Sour Chicken Recipe