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Air Fried Chicken

We love to play with our air fryer, and so does BBQ World Champion Doug Scheiding of Rogue Cookers. After some testing, trial, and error that could be called scientific as well as inspired, Doug offers this recipe for gluten-free, low-carb, air-fried chicken. Take the time to do the prep work Doug describes. It's always worth it.



Package of 8-10 Chicken Thighs (should be about 3.75 to 4.25 lbs, preferably young/fresh
Canola Oil
Head Country Championship Seasoning, High Plains Heat
Head County Championship Seasoning, The Original

Cooking Instructions

Pull a thigh out of the package and turn over to the bottom. Use kitchen shears to cut the piece of chicken into a rectangle shape to remove excess skin. Cut off the round part of the thigh bone. Flip thigh over and cut off any remaining meat that is exposed. Repeat for all pieces.

Place 4-5 thighs on a cookie sheet.

Coat chicken with canola oil, top and bottom.

Add a layer of Head Country Championship Seasoning, High Plains Heat, and apply a layer of the Original Championship Seasoning. Flip and repeat.

To make the skin crisp, refrigerate to air dry for 2-4 hours. If you want to hold the skin in place for better presentation, use steel turkey lacer pins, 2 per thigh, inserted parallel to bone.

Place seasoned thighs into the air fryer (no flour needed). It's fine if the chicken pieces touch. Cook in the Air Fryer at 380°F for 16 minutes.

Test chicken temperature with an instant-read thermometer to make sure 170°F+.

Remove thighs from air fryer and allow to cool on a plate for 3-5 minutes before serving. Serve with your favorite BBQ sides. Enjoy!

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