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Crispy chicken drumsticks with title reading Crispy Chicken Legs in the Air Fryer Recipe
Good Fork Daily Editorial Kitchen

Crispy Chicken Legs in the Air Fryer Recipe

Dry-seasoned chicken drumsticks cooked steadily beside the bone, then finished at high heat for crisp skin.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in, skin-on chicken drumsticks about 8 medium pieces
  • 2 teaspoons avocado oil or olive oil
  • 1 teaspoon aluminum-free baking powder not baking soda
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • chopped parsley and lemon wedges optional, for serving

Equipment

  • Air fryer
  • Instant-read thermometer
  • Mixing bowl
  • Silicone-tipped tongs

Method
 

  1. Pat the drumsticks very dry. Preheat the air fryer to 380°F if recommended.
  2. Combine baking powder, paprika, garlic, onion, salt and pepper.
  3. Rub chicken with oil, then toss with the dry seasoning until evenly coated.
  4. Arrange in one uncrowded layer. Cook at 380°F for 12 minutes.
  5. Turn and rotate the drumsticks; cook for 10 minutes more.
  6. Continue for 2 to 6 minutes as needed, until the thickest pieces reach at least 165°F without touching bone.
  7. Increase to 400°F for 2 to 4 minutes for crisper skin, then rest uncovered for 5 minutes.

Notes

  • Use baking powder, never baking soda.
  • Cook in one layer and rotate pieces when turning.
  • Chicken is safe at 165°F; a higher finish can make dark meat more tender.
  • This recipe was developed through culinary research and editorial review.