Dry the chicken legs with paper towels, then place them in a large bowl.
4 chicken legs*
Sprinkle on the baking powder, salt, and pepper. Toss to combine.
2 tsp aluminium-free baking powder**, ½ tsp table salt, ½ tsp pepper
Arrange this chicken in the air fryer basket and cook for 35-40 minutes at 210C/410F, shaking the basket every 10 minutes. The internal temperature of the chicken should be 75C/165F (you can also pierce the thickest part of the chicken. If the juices run clear and not pink, it's cooked).
Serve with your favourite side dish.
Video
Notes
*Chicken LegsWe're using the full leg piece that includes a thigh and drumstick. Alternatively you can replace with 4 bone-on thighs and 4 drumsticks, or a combination of these – so you have 8 bone-in skin on pieces.**Baking PowderI state in the recipe to use aluminium-free baking powder. Baking powder that contains aluminium (sodium aluminium sulfate or E521) can cause a metallic taste to certain people who are sensitive to it.
Also be sure to use baking powder AND NOT baking soda (bicarbonate of soda)
Can I make crispy chicken legs ahead?I prefer them fresh out of the air fryer, but you can make the chicken legs ahead.Cook, then cool, cover and refrigerate for up to a day. Reheat them in the air fryer for about 8-10 minutes at 200C/400F until they're crisp again and piping hot throughout.Nutritional information is approximate, per chicken leg.