Air Fryer Baked Chicken Thigh Cutlets

Air Fryer Baked Chicken Thigh Cutlets Sweet Chilli Chicken Hokkien Noodle Recipe
Super crunchy skin on the outside and moist, succulent meat on the inside. The best part is they take 5 minutes to prep!
  • 4 chicken thigh cutlets skin on
  • 1 tsp Moroccan spice mix (I use Hoyts)
  • 1 tsp sweet paprika
  • 1 tbsp olive oil (or any cooking oil)
  • Salt and pepper to season
  1. Preheat Air Fryer at 180C (I like to turn it on and heat for 5 minutes).
  2. Pat dry chicken thigh cutlets with paper towel.
  3. Mix olive oil, Moroccan spice, sweet paprika, oil and salt and pepper in a bowl, add chicken. Coat in marinade.
  4. Add chicken to air fryer – I place the chicken on the base. You can use the wire rack too and add additional pieces on top.
  5. Cook chicken for 35 minutes. Check at this point, if the juices run clear (smaller thigh cutlets) it’s ready, otherwise cook for an additional 10 minutes.
  6. Let the chicken rest uncovered for 5 minutes before serving. This will ensure it’s super succulent!
  7. Serve with your favourite sides – Steamed veg, some plain rice, potatoes or salad are all perfect.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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