These quick and easy fryer chicken legs are delicious, with deliciously crispy skins and juicy tender meat that practically falls off the bone! Because these air-fried chicken shanks are just perfect, they have become a family favorite for casual weeknight dinners!
serving : 1
2 tablespoons olive oil (cold-pressed or spray olive oil – for trays and chicken shanks)
▢8 chicken legs
▢1 teaspoon sea salt
▢½ teaspoon black pepper
▢1 teaspoon paprika
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
Preheat fryer to 400 degrees Fahrenheit (be sure to preheat completely, about 5 minutes) and lightly drizzle or coat basket or fryer trays with olive oil.
Blot the chicken dry and then either drizzle with olive oil or place the chicken legs in a small bowl and brush with olive oil.
Mix salt, pepper, pepper, garlic powder and onion powder in a small bowl or plastic bag.
Sprinkle the spices over the chicken and stir to make sure it is evenly coated.
Place chicken thighs in a deep fryer basket or on deep fryer trays in a single layer, spaced just enough apart for even air circulation. Cook for 10 minutes, then flip the chicken and continue cooking for another 10 minutes. An additional 180 minutes may be required to reach 5 degrees Fahrenheit. (82 degrees C) or desired level of crispiness.
Check the internal temperature of the chicken thighs with a digital meat thermometer. The temperature of the chicken should be at least 165 degrees Fahrenheit. (74 degrees C), but I cook the chicken to 180 degrees Fahrenheit. (82 degrees C). Serve immediately when done.