Air Fried Chicken Drumsticks

Air Fried Chicken Drumsticks — Air-fried chicken drumsticks are a healthier alternative to deep-frying. Using an air fryer, you can enjoy crispy and juicy chicken by cooking it with little to no oil! This is such an easy recipe for the most incredible Air Fried Chicken Drumsticks!

If it’s wrong to enjoy fried chicken without the extra mess, grease, and dishes, then I don’t want to be right!

This air fryer “fried” chicken is super crispy on the outside with just enough tenderness inside. It also has that perfect crunch you love from a real deep-frying experience but none of those pesky oils or calories involved (and who doesn’t like saving time?).

Topped off are my favorite ways are Air Fryer Waffles; Instant Pot Mashed Potatoes-of course, they go best together, and once you make these, you will not believe how easy they are to make, and your family will be requesting them every day!

So easy & So Good–What Else is there to know?

THE BEST AIR FRIED DRUMSTICKS RECIPE

One of the best reasons to cook at home is that you can adapt any recipe for your lifestyle, whether Keto, Low-Carb, Gluten-Free, or dairy-free. With just a few ingredient swaps, everyone can enjoy this dish!

This one has the bonus of being heart-healthy too!

INGREDIENTS NEEDED FOR AIR FRIED CHICKEN DRUMSTICKS

• Chicken Legs
• Galic
• Milk
• White Vinegar
• Paprika
• All-Purpose Flour
• Sea Salt
• Oregano
• Garlic Powder
• Paprika
• Ground Cumin
• Granulated Sugar
• Butter
• Cooking Spray

HOW TO MAKE AIR FRIED CHICKEN DRUMSTICKS

PREPPING THE CHICKEN

Combine the chicken legs, peeled garlic cloves, milk, white vinegar, and paprika in a plastic bag or bowl.  Refrigerate for at least one hour or overnight.  The longer you leave it, the better! 

AIR FRYING THE CHICKEN

Combine the flour, sea salt, oregano, garlic powder, paprika, cumin, and sugar in a medium bowl.  Make sure it’s stirred well and evenly distributed.  

Turn your air fryer on to “air fry” or 390 degrees Fahrenheit. No need to preheat for any length of time here. 

One at a time, place a chicken leg into the flour mixture and make sure it’s well coated, but tap off any excess flour.  Place each leg into a well-greased air fryer. Repeat the process until the air fryer is full and the legs are equally spaced apart.  You may have to work in batches.  

Cook for about 20 minutes, flipping halfway through.  At the halfway point, place a pat of butter on the meatiest part of each leg after you’ve flipped them.

Close the fryer and continue cooking.  Before you pull each batch, check to make sure the internal temperature is at least 165 degrees Fahrenheit.  Depending on your air fryer, you may need a few extra minutes. If you do, no problem, just flip them again and continue cooking. 

Repeat this process until all of your chicken is cooked.  As you finish each batch, blot them on a paper towel. Serve immediately as they finish!

INGREDIENT SUBSTITUIONS:

With just a few ingredient substitutions, you can make this recipe, Keto/Low-Carb, Gluten-Free, and even dairy-free:

Here is the information needed; remember to check the spices to ensure they are compliant with your eating plan.

Keto/Low Carb Friendly: Use almond flour or another low-carb flour alternative. You should also use a low-carb milk alternative such as almond milk, macadamia nut milk, flax milk, coconut milk, or heavy whipping cream. (all of the milk substitutes should be unsweetened)

Gluten-Free: To make this recipe gluten-free, substitute the flour for all-purpose gluten-free flour, such as King’s Arthur Gluten-Free Flour. Remember to check your spices to make sure that there is no hidden gluten in your condiments.

Dairy-Free: To make this recipe dairy-free, use a milk alternative, such as soy milk. You can also use lactose-free milk.

FAQ’s

DO I HAVE TO MARINATE THE CHICKEN?

Yes! Yes, you do! It helps the chicken remain tender, juicy, and flavorful! To be honest, I’d recommend planning ahead and marinating this chicken in buttermilk in the fridge overnight, but for at least an hour on the counter works, too!

CAN I SUBSTITUTE THE CHICKEN FOR ANOTHER TYPE OF CHICKEN?  LIKE SKINLESS BREASTS?

Maybe, depending on your needs.  You can use bone-in, skin-on thighs. Just be sure to cook until the internal temperature is at least 165 degrees Fahrenheit.  I don’t recommend using breasts or anything without the skin, and it just wouldn’t be the classic fried chicken that we all know and love! Although, this recipe will still work out! If you take this route, I recommend coating them in buffalo sauce or a wing sauce of your choice after cooking. 

HOW TO CHECK TO SEE IF THE CHICKEN IS COOKED:

The best and only accurate way to tell if your chicken is fully cooked is to use a meat thermometer. Insert the meat thermometer into the thickest part of the chicken leg/drumstick, and when it reads 165 degrees F, remove the chicken.

Allow the chicken to rest for a few minutes to allow the juices to run into the middle, which will make for a juicy and tender piece of chicken!

DO I HAVE TO USE THE BUTTER?

If it’s essential to have fried chicken that tastes as close to the real thing as possible, I recommend it. If this is not important to you, you can go ahead and use cooking spray, but make sure it’s well sprayed (it will take quite a few spritzes to achieve this). 

WHAT TO SERVE FRIED CHICKEN WITH:

There is nothing better than a homemade fried chicken dinner served with all of the fixings. Some of my favorite side dishes to serve this meal with are:

• NINJA FOODI BOXED MACARONI AND CHEESE
• HOW TO MAKE INSTANT POT BOXED MAC N CHEESE
• AIR FRYER MACARONI & CHEESE
• EASY AIR FRYER MEXICAN STREET CORN ON THE COB
• AIR FRYER CORN ON THE COB
• CHICK-FIL-A COPYCAT COLESLAW RECIPE

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Helpful Products Used In This Recipe: (affiliate links included)

KULUNER TP-01 Waterproof Digital Instant Read Meat Thermometer with 4.6″ Folding Probe Backlight & Calibration Function for Cooking Food Candy,