Air Fryer Paprika Chicken and Potatoes
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 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.
Notes
Work in two batches if needed for proper air circulation.