MARINATE THE CHICKEN

Cup of Yum
1. Combine all the ingredients for the marinade in a glass container with a lid (I use this Pyrex one). Add the chicken thighs, turning over so that they are coated all over. Marinate for at least an hour or overnight in the refrigerator.

PREPARE THE FLOUR COATING

1. Add the self-rising flour, cornstarch, Cajun seasoning, sweet smoked paprika, garlic granules, salt and pepper into a large shallow bowl and stir to combine.

COAT THE CHICKEN PIECES

1. Remove the chicken thighs, one at a time, from the buttermilk marinade and allow most of excess marinade to drip off.
2. Dredge the chicken in the flour coating, turning over so that they are totally coated with flour. Mist liberally with sunflower oil using a spray bottle. Repeat with the remaining chicken and leave to rest for 10 minutes.

AIR FRY THE CHICKEN

METHOD 1: Air Fry

1. Preheat the air fryer at 400°F (200°C) for five minutes. Spray the chicken with oil once more, coating it thoroughly and then spray the basket with oil as well.
2. Place two chicken thighs in the basket, spaced slightly apart to allow for the air to circulate. You will need to cook the chicken in batches to avoid overcrowding.
3. Air fry for 15 minutes and very carefully flip the chicken over to cook on the other side, spraying with oil once more to prevent the coating from sticking and so that it browns properly.
4. Cook until the chicken is cooked through, the juices are running clear and the internal temperature is at least 165°F / 75°C on an instant read thermometer.

METHOD 2: Deep frying in the air fryer

1. Fill the air fryer basket (if this is possible with your model) with at least an inch of oil. You can also use a non-stick pan that fits the air fryer. Preheat at 400°F (200°C) for five minutes.
2. Carefully lower two chicken thighs into the hot oil using a fork – the chicken should immediately start to sizzle.
3. Air fry for 12-15 minutes and carefully flip over to cook on the other side for a further 10 minutes or until the chicken registers an internal temperature of 165°F / 75°C when checked with a meat thermometer.

SERVE AND ENJOY

1. Remove the cooked chicken from the air fryer and place on a wire rack to cool slightly. Don't pile the chicken pieces on top of each other – the heat will cause the coating to soften.
2. Serve on a brioche bun spread with spicy mayo, with pickles, crisp lettuce leaves and, optionally, cheese. Or serve with coleslaw, fries and corn... mmmm YUM