Quick and Easy Air Fryer Chicken Legs Recipe: Juicy, Tender, and Affordable
Looking for an easy dinner that’s both delicious and budget-friendly? Bingo! Air fryer chicken legs are your answer! This recipe promises juicy, tender chicken with minimal effort. Perfect for a weeknight meal, a casual dinner,and even lunch prep the day after, these chicken legs are seasoned to perfection and cooked in an air fryer for a glossy outside and tender and juicy inside.
Ingredients
- 1 kg chicken thighs (or chicken legs)
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp white sugar
- 2 tbsp mayonnaise
- 3 tbsp soy sauce
- Salt and pepper (to taste, approximately 2 tsp each)
Instructions
- Prepare the Chicken Legs:
- Start by making 2 to 3 cuts on each chicken leg. This step helps the marinade absorb into the meat, ensuring maximum flavor and juiciness.
- Mix the Marinade:
- In a large bowl, combine 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp white sugar, 2 tbsp mayonnaise, 3 tbsp soy sauce, and salt and pepper. Adjust the salt and pepper according to your taste preferences (around 2 tsp each is a good starting point).
- Marinate the Chicken:
- Coat the chicken legs evenly with the marinade. Make sure each piece is well covered.
- Cover the bowl and refrigerate. For best results, marinate for at least 30 minutes, though overnight is ideal for deeper flavor.
- Air Fry the Chicken Legs:
- Preheat your air fryer to 200°C (390°F).
- Arrange the marinated chicken legs in the air fryer basket in a single layer. Avoid overcrowding to ensure even cooking.
- Air fry at 200°C (390°F) for 20 minutes, or until the chicken is cooked through and has a crispy exterior. Check halfway through cooking and turn the chicken legs if necessary for even browning.
- Serve and Enjoy:
- Once cooked, let the chicken rest for a few minutes before serving. This helps retain the juices and ensures each bite is as tender as possible.
Tips for Perfect Air Fryer Chicken Legs
- Pat Dry Before Marinating: Ensure your chicken legs are dry before applying the marinade. This helps the seasoning stick better.
- Avoid Overcrowding: Cook the chicken in batches if necessary to allow for proper air circulation, which results in a crispy texture.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F) for safe consumption.