You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
For the Alabama White BBQ Sauce
120ml mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp prepared horseradish
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
½ tsp cracked black pepper
Pinch of cayenne pepper
Squeeze of fresh lemon juice
Optional but dangerous
Dill pickle slices
Spring onions
Crispy bacon bits
Extra cracked black pepper
Potato wedges
Method
Preheat your air fryer to 200°C.
Add the chicken to a bowl with the olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper.
Toss until every piece is evenly coated.
Arrange the chicken in a single layer in the air fryer basket.
Air fry for 12–14 minutes, shaking halfway through, until cooked through with crisp, lightly charred edges.
While the chicken cooks, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish,
Worcestershire sauce, garlic powder, onion powder, black pepper, cayenne and lemon juice until smooth.
Transfer the hot chicken to a large bowl and pour over most of the white BBQ sauce. Toss until every piece is
coated.
Return the chicken to the air fryer for 2 minutes at 190°C, just long enough for the sauce to warm and cling to
the chicken without splitting.
Transfer to a serving platter and drizzle over the remaining white BBQ sauce.
Finish with spring onions, pickle slices, crispy bacon bits and another crack of black pepper if using.
Serve immediately with potato wedges, corn on the cob or a crisp slaw.