Air Fryer Chicken
Nicely crisped skin and moist tender meat, all using hardly any oil.
Ingredients
For the Dry Rub
- 2 Tbsp. Cornstarch
- 2 tsp. Smoked Paprika
- 1 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/2 tsp. Oregano, dried
- 1/4 tsp. Cayenne pepper
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
Ingredients for Chicken Pieces
- 4 large Chicken thighs, bone-in; skin-on
- 4 large Chicken legs, bone-in; skin-on
- 1 1/2 Tbsp. Olive oil
Instructions
- Mix all of the dry rub ingredients together and place in a small bowl. Set aside.
- Wash the chicken pieces and remove some of the extra fat on the thighs and any sinewy bits. Dry completely. Rub the olive oil over each chicken piece.
- Next, coat each piece thoroughly with the dry rub. Place in a zip-lock bag and let marinate in the fridge for 4 hours.
- Take chicken out of the fridge and bring to room temperature on the counter; about 30 minutes. Preheat the air fryer to 400 degrees.
- Place the chicken thighs, seam side down, in the air fryer basket making sure there is plenty of space between each piece. Cook for 10 minutes. Carefully turn the pieces over and cook for another 8 minutes.
- Flip one last time, seam side down, and cook another 2 minutes. Use a meat thermometer to ensure internal temp is 165 degrees.
- Air fry the drumsticks using the same times and cooking method.