With just a simple rub of basic seasonings, these chicken legs are infused with our favorite bold flavors. This recipe is not only delicious but also quick and easy to make. All you need is an air fryer, chicken legs, and the seasoning of your choice.
For more easy air fryer recipes, try our Air Fryer Naked Chicken Tenders.
Why Our Recipe
- No marinade or brine, so you get super juicy chicken in only 35 minutes in the air fryer!
- Use our simple, flavorful seasoning blend or experiment with some of our other options.
For those of you who want to play around with different flavors, we’re including variations like Cajun-spiced, Zesty Tex-Mex, and Flavors of India—your taste buds will never get bored! You never have to settle for bland and dry chicken ever again!
Ingredient Notes
- Chicken: This recipe uses drumsticks. You can also use the seasonings with bone-in chicken thighs, boneless thighs, or breasts.
- Cooking Oil/Melted Butter: Optional, used for extra crispy skin. You can use any neutral cooking oil, like avocado or vegetable oil, instead of olive oil, as well.
- Herbs and Spices: Our blend of paprika, garlic and onion powder, dried oregano, basil, salt and black pepper is a great all purpose seasoning option.
Spritzing Oil
If you are using a variation that does not contain citrus juice, it’s recommended to lightly spritz the drumsticks with cooking oil or melted butter to help them crisp up. But if you are using a variation that contains citrus juice there’s no need to do it.
Use olive oil, avocado oil, vegetable oil, or a quality cooking spray.
When it comes to applying oil, a light spritz with an oil mister or a brush is all you need. You’re aiming to lightly coat the surface of the food, not soak it. This minimal application helps enhance the texture without adding excessive fat.
Air Fryer Tips
Preheat: Make sure to preheat the air fryer for at least 5 minutes before adding the chicken. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F to 175°F.
Use a Liner: Cleaning up is a breeze if you use air fryer parchment liners. Less scrubbing, more enjoying. Just be sure to use liners designed for the air fryer so that it has the little holes that allow for air flow.
Don’t Overcrowd: Give your food some breathing room in the air fryer basket. If your air fryer isn’t huge, cook in batches—it’s worth it for those perfectly golden results. And don’t forget to toss or shake everything halfway through so it all cooks nice and evenly.
Keep an Eye on Things: Air fryers work fast, and nobody wants overcooked chicken. Use a meat thermometer if you can (to reach a safe internal temperature of 165°F) and check on things toward the end so you nail that perfect doneness.
Storage & Reheating
Refrigerate leftovers in an airtight container for 3-5 days.
Microwave on high in 30-second increments, until warmed through.
Reheat in the air fryer at 350°F. Place the chicken in the basket and heat for 3-5 minutes, or until warm.
*If you have any leftover seasoning rub, it can be stored in an airtight container in a cool, dry place for up to 6 months.
These are fantastic! I I was recently given an air fryer as a gift so I’m always looking for new recipes to try. I’ve tried all three versions, but hands down, our favorite is the Cajun flavor. The recipe is so easy to follow, and it doesn’t heat up my kitchen. This is now a regular in my roster of meals!
This is FANTASTIC!! My husband grew up in Louisiana, while I grew up all o er North Texas. We met I. South East Texas where I was introduce to the joys of Cajun food. So, in my first time trying this recipe, I used the Cajun recipe. My husband ABSOLUTELY loves it. Tonight, I’m trying the Tex-Mex recipe. I lived in El Paso for 5 years as a kid, and very quickly became a fan of Mexican food. My husband swears my blood is 3/4 salsa. I can’t wait to see how this turns out!
Oh my gosh, I love everything about this! “3/4 salsa” might be my new favorite expression! 😂 So glad the Cajun version was a hit with your husband, and I can’t wait to hear what you think of the Tex-Mex twist. That recipe is such a great base for playing with different flavors, and it sounds like you two are the perfect taste-testing team. Thanks so much for sharing your story!
Rachel, I’m glad you like the “3/4 salsa”!🤣 He’s been telling people that for 35 years! 😆 The Tex-Mex was good, but I have to say that we prefer the Cajun. It seemed to have more of a kick to it. So it’s going to be regular in the meal rotation