I’ve always loved how crispy, golden-brown chicken looks when it comes out of the oven, but honestly — waiting nearly an hour for it to bake used to test my patience. That’s when my air fryer came to the rescue. These air fryer chicken legs and thighs have become one of my go-to meals for busy weeknights. The skin turns irresistibly crisp, the inside stays juicy, and the cleanup is almost nonexistent. It’s the kind of recipe that delivers maximum flavor with minimal fuss — and who doesn’t love that?
I like to think of this as the “lazy cook’s fried chicken.” No oil splatters, no deep fryer, and no complicated prep — just good old-fashioned comfort food with a modern twist. Whether I’m meal-prepping for the week or cooking for my family, these air-fried chicken pieces never disappoint. The seasoning blend can easily be customized to your taste, making it a versatile base for countless flavor profiles — from smoky barbecue to lemon-pepper or spicy Cajun.
What You Need To Make This Recipe
Chicken legs and thighs:
These cuts are naturally juicy and flavorful, thanks to their higher fat content compared to chicken breasts. The dark meat holds up beautifully in the air fryer, giving you tender meat under perfectly crisp skin. Using both legs and thighs adds a nice mix of textures and sizes for variety on your plate.
Olive oil:
A small drizzle of olive oil helps the seasoning stick and promotes even crisping in the air fryer. It also adds a light richness that enhances the chicken’s flavor without making it greasy.
Garlic powder:
This gives the chicken that deep, savory aroma we all love. It’s milder than raw garlic but provides that comforting base flavor that ties the seasoning blend together.
Paprika:
Paprika adds a subtle smokiness and beautiful color to the chicken skin. You can use sweet paprika for a mild touch or smoked paprika for an earthy, barbecue-like flavor.
Salt and black pepper:
Simple yet essential — they bring out all the natural flavors of the chicken. Freshly cracked black pepper adds a slight heat that complements the crispy skin perfectly.
Onion powder:
Onion powder gives a savory depth that rounds out the seasoning mix. It’s one of those quiet heroes that enhances flavor without overpowering anything.
Optional spices (like cayenne, Italian seasoning, or lemon pepper):
These can change the entire vibe of your chicken. Add cayenne for a kick, Italian herbs for a Mediterranean twist, or lemon pepper for zesty brightness.
Ingredients List
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken legs (drumsticks)
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper or 1 teaspoon Italian seasoning
How to Make Air Fryer Chicken Legs and Thighs
Step 1: Preheat your air fryer
Set your air fryer to 380°F (193°C) and let it preheat for about 3–5 minutes. This step ensures your chicken starts cooking immediately for maximum crispiness.
Step 2: Prepare the chicken
Pat your chicken legs and thighs completely dry with paper towels. This is the key to getting that golden, crunchy skin. Then, place them in a large bowl and drizzle with olive oil, making sure every piece is lightly coated.
Step 3: Season generously
Mix together your garlic powder, paprika, onion powder, salt, and pepper in a small bowl. Sprinkle the blend evenly over the chicken, rubbing it in with your hands so every nook and cranny gets flavor.
Step 4: Arrange in the air fryer basket
Place the chicken pieces skin-side down in a single layer. Avoid overcrowding the basket — air circulation is what makes the chicken crisp. You might need to cook in batches depending on your air fryer size.
Step 5: Air fry to perfection
Cook at 380°F (193°C) for 25 minutes, then flip the chicken and cook for another 10–12 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Rest before serving
Let the chicken rest for about 5 minutes after cooking. This allows the juices to redistribute, keeping the meat moist and tender when you cut into it.
Tips for Making This Recipe
- Dry chicken = crispy skin. Moisture is the enemy of crunch, so always pat the chicken thoroughly before seasoning.
- Don’t overcrowd the basket. Give each piece room to breathe so hot air can circulate evenly.
- Use a meat thermometer. Check that the thickest part reaches 165°F for perfectly cooked, safe-to-eat chicken.
- Customize your seasonings. Try honey-garlic, Cajun, or lemon-pepper variations to keep it interesting.
- Flip halfway through cooking. This ensures even browning on both sides.
- Reheat leftovers in the air fryer. It brings back the crispy texture better than a microwave ever could.
FAQs
Can I use boneless chicken thighs instead?
Yes! Just reduce the cooking time to about 18–20 minutes since boneless pieces cook faster.
Do I need to marinate the chicken?
Not necessarily — the seasoning blend alone adds plenty of flavor. But if you have extra time, a quick 30-minute marinade in buttermilk or lemon juice adds even more tenderness.
Can I use frozen chicken?
You can, but it’s best to thaw the chicken first for even cooking. If you cook from frozen, add about 8–10 extra minutes and check doneness carefully.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for about 5–6 minutes to regain that crispy skin.
What can I serve with this dish?
These chicken pieces pair wonderfully with roasted vegetables, mashed potatoes, or a crisp coleslaw. For something lighter, try a green salad or corn on the cob.