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Crispy Air Fryer Cajun Chicken with Mashed Potatoes

Juicy, crispy-skinned Cajun chicken thighs served over creamy, buttery mashed potatoes. The cornstarch coating helps give the chicken an extra-crispy exterior while keeping the inside tender and flavorful.
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Ingredients

  • Creamy Mashed Potatoes
  • 1 lb Yukon Gold potatoes
  • 2 tbsp unsalted butter
  • ½ cup half-and-half
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp all-purpose seasoning
  • Salt for boiling potatoes
  • Cajun Chicken Thighs
  • 1 lb chicken thighs skin-on with bone
  • 1½ tsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • Olive oil
  • 1 tbsp cornstarch

Instructions

  • Peel the Yukon Gold potatoes and cut them into evenly sized chunks.
  • Place the potatoes in a pot of salted boiling water. Cook for 15–20 minutes, or until fork-tender.
  • Drain the potatoes well and return them to the warm pot. Add the butter and mash until mostly smooth.
  • Add the garlic powder, onion powder, and all-purpose seasoning. Gradually add the half-and-half and mash until creamy and smooth. Adjust the seasoning to taste.
  • Pat the chicken thighs very dry with paper towels. This helps the skin get extra crispy.
  • Lightly coat the chicken with olive oil. Season both sides with Cajun seasoning, paprika, cayenne pepper, and garlic powder.
  • Sprinkle the cornstarch over the chicken and rub it in evenly, making sure the chicken is lightly coated.
  • Place the chicken skin-side down in the air fryer. Air fry at 375°F for 18–20 minutes, flipping halfway through.
  • Continue cooking as needed until the chicken reaches an internal temperature of 165°F and the skin is crispy.
  • Spoon the creamy mashed potatoes onto a plate and place a crispy Cajun chicken thigh on top.
  • Serve immediately and enjoy!