Ever since I started making chicken in the air fryer, I keep coming back to it. It’s just the easiest way to get that crispy skin without much effort.
You can still make great chicken legs in the oven, but for me, the air fryer gives more consistent results.
There are plenty of ways to season and cook chicken, and everyone has their own version. What matters most to me is simple juicy meat and thin, crispy skin that doesn’t feel greasy. With chicken legs like these, it’s more about the method than the marinade.
From my experience, a few things can go wrong:
SKIN NOT CRISPY: this usually happens when the chicken is too wet. If you don’t pat it dry properly, the skin will steam instead of crisp. That’s why I always dry it well before adding any oil or seasoning.
BURNT SKIN: high heat combined with certain ingredients can burn the outside too fast. Garlic, for example, can darken quickly, so it’s better to keep the coating simple and not overload it.
MEAT NOT JUICY: overcooking or using the wrong temperature can dry it out. The goal is to cook it just enough so the inside stays tender while the outside gets golden and crisp.
When everything is done right, you get exactly what you want—crispy skin on the outside, juicy meat inside, and that fresh lemon and garlic flavor that makes it hard to stop at just one piece.
Ingredients You’ll Need
4 bone-in, skin-on chicken legs (thighs + drumsticks; about 1.5–2 lb total)
Zest of 1 lemon
1 lemon, sliced (for serving)
2 garlic cloves, minced or smashed
1–2 tbsp olive oil or melted butter
1/2 tsp salt
1/4 tsp black pepper
Optional: chopped parsley (for garnish)
Optional: 1/2 cup chicken broth
How to Make Chicken Legs in an Air Fryer
Pat the chicken legs dry with paper towels. This helps the skin get crispy.
In a small bowl, mix lemon zest, garlic, olive oil (or melted butter), salt, and pepper. Rub this mixture all over the chicken, making sure the skin is well coated.
If you’re using chicken broth, add 1–2 tablespoons to the bottom of the air fryer basket or tray. Don’t pour it over the chicken.
Let the chicken sit for about 10–15 minutes so the flavors can soak in a bit.
Preheat your air fryer to 400°F (200°C) if needed. Place the chicken legs in a single layer in the basket.
Cook for 18–22 minutes, flipping halfway through. The skin should turn golden and crisp, and the inside should be fully cooked.
Once done, take the chicken out and let it rest for a few minutes. If you want, squeeze a bit of fresh lemon juice over the top and sprinkle with parsley before serving.
Recipe Notes
Make sure to pat the chicken dry before seasoning. This is what helps the skin turn crispy instead of soft.
Don’t overcrowd the air fryer. The chicken needs space so the hot air can circulate and crisp up the skin evenly.
If your air fryer runs hotter than usual, start checking around the 18-minute mark so the chicken doesn’t overcook.
Adding a little chicken broth to the bottom can help keep the inside juicy, but don’t pour it over the chicken or the skin won’t crisp.
For extra crispiness, you can pat the skin dry once more right before cooking.
Let the chicken rest for a few minutes after cooking. It keeps the juices inside and makes the meat more tender.