4.7 from 9 votes
Air Fryer Chicken Legs
These Air Fryer Chicken Legs are easy, delicious, and sure to satisfy any fried chicken cravings you may be having!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 39 mins
Servings: 4
Calories: 865 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 chicken legs (about 2 pounds)
- 2 cups buttermilk (see note)
- 1 teaspon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon pepper
- 4 tablespoons butter (salted preferred)
- Olive oil spray
Instructions
- In a medium mixing bowl, whisk together the buttermilk, garlic powder, paprika, salt, and pepper. Pour into a gallon-sized food storage bag.
- Add the chicken legs to the bag. Remove any air and seal the bag. Place in a dish in the fridge for at least 1 hour to overnight to marinate. (see note)
- In a shallow bowl, stir together the flour, seasoned salt, garlic powder, onion powder, paprika, bails, oregano, and pepper. Coat the bottom of your air fryer basket really well with olive oil spray.
- Dip 3-4 chicken legs into the breading until coated. Shake off any excess and then place them into your air fryer basket being sure the legs don't touch. (You may need to work in batches depending on the size of your air fryer.)
- Cook at 390 degrees F for 12 minutes. Then use some tongs to flip the legs over. Place a 1/2 tablespoon pat of butter onto the meatiest part of each leg. Then cook for another 12 minutes at 390F.
- Once the cooking time is up, check that the internal temp is at least 165 degrees F. When the chicken is done, remove it from the basket, blot with a paper towel, and place it on a wire rack. Repeat with the remaining ingredients. (see note)
- Serve warm as it or with your favorite dipping sauce.
Cup of Yum
Notes
- If you don't have buttermilk, you can make sour milk instead. Mix together 2 cups of milk + 2 tablespoons of lemon juice or distilled white vinegar. Stir together and let sit for 5 minutes before using.
- You can leave the chicken legs in the marinade for up to 3 days in the fridge in an air-tight container.
- I like to keep the cooked chicken legs warm by placing the wire rack over a baking sheet. Then I place the pan into a warm oven set to 200 degrees F until all the chicken is cooked.
Nutrition Information
Serving
2legs
Calories
865kcal
(43%)
Carbohydrates
40g
(13%)
Protein
49g
(98%)
Fat
55g
(85%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
9g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
276mg
(92%)
Sodium
1079mg
(45%)
Potassium
682mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
862IU
(17%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 865
% Daily Value*
| Serving | 2legs | |
| Calories | 865kcal | 43% |
| Carbohydrates | 40g | 13% |
| Protein | 49g | 98% |
| Fat | 55g | 85% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 276mg | 92% |
| Sodium | 1079mg | 45% |
| Potassium | 682mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.