Air Fryer Chicken Legs
Juicy and flavorful chicken legs cooked in an air fryer for a crispy coating and tender meat.
Servings: 4 servings
Equipment
- Air Fryer
- Mixing Bowl
- Resealable Plastic Bag
Ingredients
Chicken Legs
- 8 pieces chicken legs (about 2 pounds)
Marinade
- 2 cups buttermilk see note
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
Coating
- 2.5 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon pepper
- 4 tablespoons butter (salted preferred)
- as needed olive oil spray
Instructions
- Step 1: Rinse the chicken legs under cold water and pat them dry with paper towels. Place the chicken legs in a large bowl or a resealable plastic bag.
- Step 2: Pour the buttermilk over the chicken legs, add garlic powder, paprika, salt, and pepper. Mix to combine, then seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 1 hour, or overnight for best results.
- Step 3: In a separate bowl, combine all-purpose flour, seasoned salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
- Step 4: Remove chicken legs from the buttermilk, dredge each in the flour mixture, pressing gently to ensure coating sticks.
- Step 5: Preheat air fryer to 380°F (193°C) for about 5 minutes. Melt butter and brush onto coated chicken legs.
- Step 6: Spray air fryer basket with olive oil spray. Place chicken legs in a single layer, ensuring not to overcrowd.
- Step 7: Cook chicken legs for 20 to 25 minutes, turning halfway through. Check internal temperature reaches 165°F (74°C).
- Step 8: Remove chicken legs from air fryer, let rest for a few minutes, and serve hot.
Notes
For added flavor, let the chicken marinate in buttermilk for at least 12 hours. Adjust spices to taste.