Air Fryer Paprika Chicken and Potatoes Recipe
This is a one-basket meal. The goal is crispy chicken and well-browned potatoes that are cooked through at the same time. The key is cutting the potatoes to the right size so their cooking time matches the chicken.
Ingredients
- ~1 1/2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- ~1 1/2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 3 tbsp avocado oil
- 1 tbsp mayonnaise
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
Season Everything in One Bowl
In a large bowl, combine the chicken chunks and potato cubes.
Add the avocado oil and mayonnaise. The mayonnaise acts as a binder; its oil and protein content helps the spices adhere evenly and encourages browning in the dry heat of the air fryer.
In a small, separate bowl, mix the salt, sweet paprika, garlic powder, onion powder, oregano, black pepper, smoked paprika, and brown sugar. Combining the spices first ensures they are distributed evenly instead of getting clumps of one spice in a single spot.
Sprinkle the spice mix over the chicken and potatoes. Toss until everything is thoroughly coated.
Air Fry at 400F
Preheat your air fryer to 400F.
Place the chicken and potatoes in the air fryer basket. Don’t crowd the basket; if you pack it too tightly, the food will steam instead of crisping. Work in two batches if necessary. The hot air needs space to circulate.
Cook for ~20-25 minutes. About halfway through, at the 10 or 12-minute mark, pull the basket out and shake it vigorously to redistribute everything. This is critical for even cooking and browning.
The chicken is done when its internal temperature reaches 165F and the potatoes are easily pierced with a fork. The chicken should have a slight char and the potatoes should have crisp, browned edges.
Serve
Serve immediately. No garnish is necessary.
Air Fryer Paprika Chicken and Potatoes
Ingredients
- ~1 1/2 lbs chicken thighs
- ~1 1/2 lbs Yukon Gold potatoes cut into 1-inch cubes
- 3 tbsp avocado oil
- 1 tbsp mayonnaise
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
Method
- Combine chicken and potato cubes in large bowl.
- Mix in avocado oil and mayonnaise.
- Combine all seasonings in separate small bowl.
- Add spice mix to chicken and potatoes, toss until evenly coated.
- Preheat air fryer to 400°F.
- Place chicken and potato mixture in air fryer basket, avoiding overcrowding.
- Cook for 20-25 minutes, shaking basket halfway through.
- Cook until chicken reaches 165°F and potatoes are fork-tender with crispy edges.
- Serve immediately.
