Air Fryer Chicken Legs

Cooking chicken legs in the air fryer crisps the skin up deliciously, while keeping the meat inside moist and flavorful. These chicken legs are a perfect way to get a tasty meal that your kids will actually eat on the table in 20 minutes!

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I’ve tried baking and roasting chicken legs for my family in the past, but could never achieve the perfect crispy skin that this recipe delivers. This is a simple recipe with no prep required beforehand, so it’s great for nights when you don’t have lots of time for dinner.

Here are few key tricks will elevate your flavors and make even the pickiest of eaters happy!

First, invest in an oil sprayer to coat your chicken legs evenly. I bought one similar to this after our Misto kept clogging and then finally broke. I like the non-aerosol design because it doesn’t clog and you don’t have to “pump” it every couple of sprays. I also prefer a this type over the pre-filled aerosol ones you can buy at the store because it’s more environmentally friendly than a one-time use can, your fill-at-home reusable bottle won’t contain any of the “extras” the store adds to their mixtures, and you use any type of oil you prefer. I add avocado oil to mine because it has a mild taste and high flash point, meaning it can be cooked at high temperatures without smoking, and I often use it to coat things I’m cooking in the air fryer!

Second, use a mortar and pestle to grind up the bulkier herbs like rosemary or garlic and onion granules (if you don’t buy them in powder form already). This will allow them to coat the outside of your chicken much better and make sure you get a burst of flavor in every bite. Sidenote: I prefer buying garlic and onion in granule form instead of the powder. Any herb or spice will become more flavorful when it’s freshly ground, and the granules also never clump together in the jar as they do with these products in powder form.

Then, use your hands to make sure the oil and herbs get evenly coated over the entire leg, and also to make sure the skin is pulled up in a single layer and not folded over on itself.

Finally, make sure to give each leg space to let the hot air circulate around it and give you the most evenly crisp, delicious skin you’ve ever had! That really goes for anything you are air frying (or even oven roasting) single layers and space are the key to crunch, good texture, and even cooking!

I promise you will thank yourself for spending an extra minute or two going through these tips!

Without further ado, here’s the recipe that will become part of your weekly rotation:

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