Air Fryer Crispy Chicken Skin and Tomato Sauce

Steps

1. 1

   Render chicken skin until crispyOven 400°F / 205°C

   • Place the dried chicken skin pieces in a single layer in the air fryer basket, skin side up.
   • Air fry at 400°F (200°C) for 18–20 minutes, shaking the basket gently halfway through.
   • The skin should be deep golden brown and very crispy, almost shattering when you bite it.
   • Remove with tongs and set on a paper towel to cool and crisp further.

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   Ready when: Skin is deep golden brown and shatters when bitten; fat has rendered out

   Tip: Do not skip drying the skin first—moisture is the enemy of crispiness. Pat thoroughly with paper towels.

2. 2

   Cook chicken breast cubes in air fryerOven 380°F / 195°C

   • Once the skin is removed, place the cubed chicken breast in the basket in a single layer.
   • Air fry at 380°F (193°C) for 10–12 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden on the outside.
   • Transfer to a plate.

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   Ready when: Chicken is opaque throughout and reaches 165°F (74°C) internal temperature; exterior is lightly golden

   Tip: Cut the chicken into uniform ¾-inch cubes so they cook evenly. Avoid crowding the basket.

3. 3

   Start the tomato sauce base

   • Pour the rendered chicken fat from the air fryer basket into a large saucepan (you should have about 3–4 tablespoons / 45–60 ml).
   • If you have less, add the olive oil to reach that amount.
   • Heat over medium heat.
   • Add the minced garlic and cook, stirring constantly, for 1–2 minutes until fragrant but not browned.

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   Ready when: Garlic is fragrant and just beginning to turn light golden

   Tip: Don't let the garlic brown, or it will taste bitter. Keep the heat at medium and stir constantly.

4. 4

   Deglaze with white wine

   • Pour the white wine into the pan, scraping the bottom with a wooden spoon to lift up any flavorful bits.
   • Simmer uncovered for 2–3 minutes until the wine reduces by half and the raw alcohol smell fades.

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   Ready when: Wine has reduced by about half; alcohol smell is gone

   Tip: Use a good-quality wine you'd drink—cheap wine can make the sauce taste flat. Scrape the pan bottom to capture all the caramelized bits.

5. 5

   Build the sauce with tomatoes and thyme

   • Add the canned crushed tomatoes (with their juices) and the fresh thyme sprigs.
   • Stir well to combine.
   • Bring to a gentle simmer over medium heat.
   • Crumble the cooled crispy chicken skin into bite-sized pieces and add to the sauce.
   • Season with ½ teaspoon salt, ¼ teaspoon black pepper, and the red pepper flakes if using.
   • Stir gently.

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   Ready when: Sauce comes to a gentle simmer with small bubbles breaking the surface

   Tip: Crumble the skin into pieces while it's still warm—it breaks more easily. Don't stir too vigorously or the crispy bits will break up too much.

6. 6

   Simmer the sauce gently

   • Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally.
   • The sauce should bubble gently at the edges.
   • Taste and adjust seasoning with more salt and pepper as needed.
   • The sauce will thicken slightly and deepen in flavor.

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   Ready when: Sauce is gently simmering; it has thickened slightly and tastes bright and well-seasoned

   Tip: Taste as you cook. If the sauce tastes too acidic, add a pinch of sugar; if too mild, add more salt gradually.

7. 7

   Add cooked chicken to the sauce

   • Stir the cooked chicken breast cubes into the sauce.
   • Simmer for 1–2 minutes just to warm the chicken through and let it absorb some of the sauce flavor.
   • Remove the thyme sprigs and discard.

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   Ready when: Chicken is heated through and glistens with sauce

   Tip: Don't overcook the chicken at this stage—it's already cooked and will dry out if simmered too long.

8. 8

   Cook pasta and finish the dish

   • While the sauce finishes, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
   • Reserve 1 cup (240 ml) of pasta water before draining.
   • Toss the drained pasta with the sauce in the saucepan, adding a splash of pasta water (about ¼ cup / 60 ml) to reach your preferred consistency.
   • The starch in the water will help the sauce coat the pasta.
   • Taste and adjust seasoning one final time.

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   Ready when: Pasta is al dente; sauce coats noodles and is neither too thick nor too thin

   Tip: Reserve pasta water before draining—the starch creates silky emulsion with the sauce. Don't rinse the pasta; the starch helps the sauce stick.

9. 9

   Serve with cheese and garnish

   • Divide the pasta among four shallow bowls.
   • Top each serving with a generous handful of freshly grated Parmigiano-Reggiano.
   • If desired, scatter a few extra crispy chicken skin pieces on top for crunch.
   • Serve immediately while hot.

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   Ready when: Cheese melts slightly on hot pasta; dish is ready to eat

   Tip: Serve in warm bowls to keep the pasta at the right temperature longer. The cheese should be added just before eating so it melts gently.