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April 22, 2017






This dish could not be any easier.  Air fry cooking is easy, quiet, clean and healthy.  Not to mention this is a fun way of doing things.  I have my crockpot/pressure cooker for those moments when I want brown rice in fifteen minutes; infused, tender meats low and slow or quick and easy.  My NuWave infrared oven is really a great thing to have especially at holidays or larger gatherings.  Today I made bagel pizza with it.  It takes on the life of a counter top oven for meals and sometimes serving as a warmer.

As for this recipe, it takes less than 35 minutes from prep to completion.  Served with a fresh, crisp green salad, healthy eating is made easy and enjoyable again.  Less fuss and no sweat.


  1. 2 lbs. boneless/skinless chicken thighs
  2. 2 tablespoons MSS
  3. ½ teaspoon sea salt
  4. ¼ cup water.



Pat dry the thighs and season well with the MSS.  Sprinkle sea salt on the cut side of the chicken.  Pour the water into the bottom of the outer basket.  Place the chicken in the fry basket then the fry basket into the outer basket.  Place the baskets into the air fryer.  Set the machine for 380 degrees and 20 minutes timing using the chicken cycle.  When the chicken has cooked for ten minutes, remove and shake or turn the chicken.  Return to the air fryer and cook for the remaining 10 minutes.  Even though 20 minutes will suffice this is where you will check the chicken by flipping through to assure all pieces are cooked.  Because this was my first time using the machine for chicken, I returned the baskets to the air fryer for an additional 5 minutes.


Your chicken should be well done but not dry.  Moist, evenly cooked and golden in color.  Serve this with a fresh salad and, if you wish, a seasoned brown rice side dish works well.




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