Air Fryer Fried Chicken
Make the most delicious fried chicken in your Air Fryer! So simple and easy, air-fried chicken legs come out perfectly crispy and juicy in just 30 minutes.
This Air Fryer recipe is my favorite way to make fried chicken because it’s so much easier without all the mess and extra oil! I season chicken legs with a deliciously simple blend of spices, then air fry them until golden and crispy. This air-fried chicken recipe couldn’t be any easier, and I love that I can have dinner on the table in just 30 minutes!
Top Reader Reviews
Crispy Air-Fried Chicken Legs
I’m all for a good piece of fried chicken, but deep frying requires a little more oil than I’d like to use on a weekly basis. I love making fried chicken in my Air Fryer instead, because air-frying gives it that same crispy, flavorful skin without all the hassle and grease. Much better for my little ones too!
My simple seasoning blend with chili powder, paprika, and garlic powder gives the chicken a delicious flavor. And baking powder is my little secret to help make the skin extra crispy without breading! I like making Air-fried chicken with chicken legs, but it works the same with other pieces too–just adjust the cooking time as needed.
Don’t Overcrowd the Chicken!
Don’t overcrowd the Air Fryer basket when cooking. Each piece of chicken needs some space. This allows air to better circulate, so every piece cooks properly and crisps up nicely. You may need to cook in two batches, which is what I usually do when I make this recipe.
Air Fryer Fried Chicken Recipe
Equipment
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Air Fryer
Ingredients
- 2 pounds bone in, skin on chicken drumsticks (or legs, about 8*)
- 1 teaspoon smoked paprika (or sub. regular paprika**)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon baking powder
- 1½ tablespoons canola oil
Instructions
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Preheat your air fryer to 375°F. Pat the legs dry with paper towels.2 pounds bone in, skin on chicken drumsticks
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Mix the seasonings and baking powder in a bowl.1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon baking powder
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In a large bowl, toss the chicken legs with the oil, then toss with the spices and baking powder to fully coat.1½ tablespoons canola oil
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Transfer chicken to the air fryer basket in a single layer with space between.
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Air fry for 25-30 minutes, or until cooked through.
Notes
**This is my go-to seasoning blend. Feel free to use your favorite seasonings (lemon pepper, Cajun, Italian, etc.); just don’t forget the baking powder (it helps make the skin nice and crispy!)
Tips:
- Pat the chicken dry before seasoning to help everything stick.
- Don’t overcrowd the air fryer. Work in batches if needed.
- Flip the drumsticks halfway through to ensure even cooking.
- Every air fryer runs a little differently, so check your chicken around the 20-minute mark the first time you make it.
- If your drumsticks vary in size, check the smallest 5 minutes early and the largest 5 minutes later.
- Check the temperature by inserting a thermometer into the thickest part of the meat without touching the bone.
- The drumsticks are done when they are fully cooked (internal temperature is 165℉), browned, and crispy.
- For extra crispy skin, increase the temperature to 400°F for the final 5 minutes.
- Let the drumsticks rest for 5 minutes after cooking to redistribute the juices.
- Reheat in a 375°F air fryer for 5-7 minutes, or until warmed through.
Storage:Store air fryer fried chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Fried Chicken in the Air Fryer Step by Step
Dry the Chicken: Preheat your Air Fryer to 375°F. Using a paper towel, pat dry 2 pounds of chicken legs or drumsticks. This is crucial to help the seasonings stick, and to get the crispiest chicken possible.
Make the Seasoning: In a small bowl, mix 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of baking powder. You can change up the seasonings as you prefer, but don’t skip the baking powder! It draws moisture out of the skin, creating a crispy texture.
Season the Chicken: In a large bowl, coat the chicken with 1½ tablespoons of canola oil. Then add the seasoning mix and toss to fully coat all pieces.
Air Fry the Chicken: Place the chicken legs into the Air Fryer basket in a single layer (cook in batches if needed to ensure there’s enough space around the chicken pieces for proper air circulation). Cook for 25-30 minutes, turning the chicken halfway through. The chicken is done when the skin is crispy, and the internal temperature reaches 165℉ when a thermometer is inserted into the thickest point without touching bone. Let the chicken rest for 5 minutes after cooking to seal in the juices.
How to Store, Freeze, and Reheat
Store leftover air fried chicken legs in an airtight container in the refrigerator for 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F Air Fryer for about 5 minutes, or until heated through.
I loved this recipe, turned out so nice and crisp. Family said it is a keeper!!