Crispy air fryer salt and pepper chicken made with juicy thighs, bold peppery flavor, and a light, crunchy coating without deep frying.
No matter how much my family and I love flavored chicken, nothing beats the classic salt and pepper chicken. This is one of the recipes my husband requests the most when he knows there's chicken thighs in the fridge. It's that irresistible bold, peppery coating, and the crispy texture that just hits differently than all the saucy, marinated versions we make during the week. It's simple, but that simplicity is exactly what makes it so good.
The first time I made this in the air fryer, I wasn't sure it would get as crispy as the deep-fried version from restaurants. Deep frying works because the oil completely surrounds the food at high heat, creating that shatteringly crisp coating. Air fryers use circulating hot air instead, which I thought might dry things out without getting them truly crispy. Turns out the starch coating is what makes this so much better than other recipes. It creates a barrier that crisps up fast in the circulating heat without needing to be submerged in oil, and the result is just as golden and crunchy as restaurant versions but way less greasy. My kids love picking at the crispy pieces, and more often than not, I make a double batch because one isn't enough.
The aromatics play a big role. If you cook them too early or for too long, they lose that sharp, punchy quality and turn bitter or limp. Tossing them with the hot chicken at the very end keeps them fragrant and fresh instead of cooked down and dull. The heat from the chicken is just enough to wake up their flavors without breaking them down, which is exactly what gives this dish that restaurant feel.
This is perfect for weeknight dinners when you want something that classic chicken that doesn't require marinating overnight or standing over a hot stove. It pairs well with steamed rice, fried rice, or even just eaten on its own straight from the plate while it's still crispy and hot. My husband has been known to sneak pieces before dinner's even ready, and I don't blame him.
Ingredients
I use chicken thighs for this recipe because they stay juicy and tender in the air fryer, even after crisping up. Chicken breast also works if you prefer something leaner, but it can dry out more easily, so thighs are more forgiving and better suited for high heat cooking.
Cornstarch gives this chicken its light, crispy coating. It fries up much crisper than flour alone, which is why it's commonly used in salt and pepper style dishes. A small amount of all-purpose flour helps the coating stick better, while baking powder adds extra crunch by encouraging browning and a slightly puffed texture in the air fryer.
Soy sauce is used sparingly to season the chicken and add savory depth without overpowering the salt and pepper flavors. Freshly cracked black pepper is essential here, as it gives the bold, aromatic bite that defines this dish. Pre-ground pepper just doesn't have the same impact.
Garlic, red chilies, and green onions are added at the end so they stay fragrant and fresh. This finishing step brings heat, aroma, and brightness, balancing out the crispy, savory chicken perfectly.
See the recipe card for exact quantities.
How to Make Air Fryer Salt and Pepper Chicken?
This air fryer salt and pepper chicken is all about bold flavor and crispy texture without deep frying. The air fryer keeps the chicken juicy on the inside while giving it a golden, crunchy coating.
Prepare the Chicken
Place the chicken pieces in a bowl and drizzle with the soy sauce. Toss until the chicken is evenly coated. This seasons the meat without adding excess moisture. In a separate bowl, combine the cornstarch, flour, baking powder, salt, and black pepper, mixing well to evenly distribute the seasoning.
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Add the chicken to the dry mixture and toss until each piece is fully coated. The chicken should look dry and lightly dusted. Drizzle the vegetable oil over the coated chicken and toss again gently. This helps the coating crisp up in the air fryer.
Preheat the Air Fryer
Preheat the air fryer to 375°F (190°C). Preheating ensures the chicken starts crisping as soon as it goes in rather than steaming.
Air Fry the Chicken
Arrange the chicken in a single layer in the air fryer basket, making sure the pieces are not touching. Work in batches if needed to avoid overcrowding. Air fry for 16 to 18 minutes, shaking the basket halfway through, until the chicken is golden brown, crispy, and cooked through.
Cook the Aromatics
Heat 1 teaspoon of oil in a skillet over medium heat. Add the minced garlic, sliced chilies, and half of the green onions. Cook for 1 to 2 minutes, stirring constantly, just until fragrant. Keep the heat moderate so the garlic does not brown.
Combine and Serve
Transfer the crispy chicken to the skillet with the aromatics and toss briefly to coat. Remove from heat and garnish with the remaining green onions. Serve immediately while hot and crisp.
Storage
Store any leftover salt and pepper chicken in an airtight container in the refrigerator for up to 3 days. Let the chicken cool completely before storing to prevent excess moisture, which can soften the coating.
To reheat, use the air fryer at 350°F (175°C) for 4 to 6 minutes until heated through and crisp again. Avoid reheating in the microwave if possible, as it will make the chicken soft and chewy rather than crispy.
Top Tips for Air Fryer Salt and Pepper Chicken
Do not overcrowd the air fryer: Spread the chicken out in a single layer so hot air can circulate around each piece. Overcrowding causes steaming, which prevents the coating from getting crispy.
Use freshly cracked black pepper: You’ll notice the pepper right away in this dish. Freshly cracked pepper delivers a stronger aroma and sharper bite than pre-ground pepper, which makes a noticeable difference in flavor.
Add the aromatics at the end: Tossing the chicken with garlic, chilies, and green onions after air frying keeps them fragrant and fresh. Cooking them too long will dull their flavor and can make the garlic bitter.
Recipe
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Air Fryer Salt and Pepper Chicken
Equipment
Ingredients
- 1 lb 450 g chicken thighs or breast, cut into bite-sized chunks
- 1 tablespoon soy sauce
- 2 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil for coating
- 3 garlic cloves minced
- 2 red chilies finely sliced
- 4 green onions chopped
Instructions
- In a bowl, season chicken with soy sauce. In another bowl, mix cornstarch, flour, baking powder, salt and black pepper. Toss chicken in the dry mix, then drizzle lightly with oil to help crisp.
- Preheat the air fryer to 375°F (190°C). Place chicken in a single layer. Air fry for 16–18 minutes, shaking halfway, until golden brown and crispy.
- In a skillet, heat 1 teaspoon oil. Sauté garlic, chilies, and half of the green onions for 1–2 minutes until fragrant.
- Toss crispy chicken into the skillet with aromatics. Garnish with remaining green onions. Serve hot.
