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Raleigh Smoky Air Fryer Chicken & Sweets
Savoroid American & Southern
Designed specifically for the air fryer.

Raleigh Smoky Air Fryer Chicken & Sweets

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RALEIGH SELECT BLEND Buy now from Salted Perfection $16

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We are keeping this simple because it is a Tuesday night and nobody has time for a three-hour braise. We are taking bone-in thighs—the king of flavor—and hitting them with a smoky, sweet Southern rub. We cook the chicken first to get that skin crispy, then use the rendered schmaltz to roast the sweet potatoes. It is efficient, it is Southern-inspired, and it is exactly what you need when it is cold outside.

Regional Influences
American & Southern
Made to serve: 1-2
Scale:

Ingredients

  • 6 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 2 medium sweet potatoes, scrubbed and cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 3 tbsp Salted Perfection Raleigh Select Blend

Instructions

  1. Pat those chicken thighs completely dry with paper towels. Moisture is the enemy of crispy skin.
  2. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil and 1 tablespoon of the Salted Perfection Raleigh Select Blend. Set them aside.
  3. Rub the chicken thighs with the remaining 1 tablespoon of olive oil, then coat them evenly with the remaining 2 tablespoons of Salted Perfection Raleigh Select Blend. Make sure you get under the folds.
  4. Preheat your air fryer to 380°F (195°C) for 3 minutes.
  5. Place the chicken thighs in the basket, skin-side down. Do not stack them. Cook for 12 minutes.
  6. Flip the chicken skin-side up. Cook for another 10–12 minutes until the internal temperature hits 165°F (74°C) and the skin is dark and crispy. The sugar in the blend caramelizes fast, so keep an eye on it.
  7. Remove the chicken to a plate and loosely tent with foil to rest. Leave the rendered chicken fat in the bottom of the basket—that is liquid gold.
  8. Dump the seasoned sweet potatoes into the basket, tossing them in the leftover chicken fat. Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through, until tender and browned edges appear.
  9. Serve the chicken alongside the potatoes immediately. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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