Dinner, Meat, Outdoor Cooking

‘Fried’ Chicken Thighs

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 5 mins
  • Total time: 48 mins
  • Skill Easy
  • Serves 8 people

‘Fried’ Chicken Thighs

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat


  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp chilli powder
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp teaspoon ground black pepper
  • 300ml buttermilk
  • 225g corn flour
  • 225g panko bread crumbs
  • 1kg bone-in, skin-on chicken thighs
  • As needed cooking Spray

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Air Fry Basket on grill plate, then close the lid

  • Step 2

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid

  • Step 3

    Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 180°C, set time to 40 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 8-10 minutes)

  • Step 4

    In a medium bowl, add all seasonings, buttermilk, salt, and pepper and whisk to combine. In a separate medium bowl, whisk together the corn flour, bread crumbs, salt, and pepper

  • Step 5

    Dip chicken thighs into buttermilk, then place into bread crumbs. Press each chicken into the bread crumbs for optimal sticking. Liberally spray each piece of coated chicken with the cooking spray

  • Step 6

    When unit beeps to signify it is preheated and ADD FOOD is displayed, open the lid, place chicken in basket. Close the lid to begin cooking. After 15 minutes, open lid and use silicone-tipped tongs to flip chicken wings. Close lid to continue cooking

  • Step 7

    Cooking is complete when chicken reads 75°C on an instant-read thermometer, remove ‘fried’ chicken from basket and serve