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two large skin-on chicken leg quarters on an ordinary platter, each clearly showing a connected thigh and drumstick with browned crisp skin and fine spice flecks, with no separate wings
Melissa Hart

Air Fryer Chicken Legs

Whole leg quarters give you a thigh and drumstick joined together, with enough skin to brown well when the pieces sit flat in the basket. Check the fit before seasoning. If the quarters overlap, cook them separately and allow the extra batch time instead of folding one leg over the other. A dry garlic-and-coriander rub keeps this version focused on the chicken, and the thigh should feel tender beside the bone when the thermometer confirms it is done.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 chicken leg quarters about 12 oz each, skin on
  • 2 tsp olive oil
  • 3/4 tsp fine salt
  • 1 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 tsp sweet paprika
  • 1/4 tsp black pepper

Method
 

  1. Confirm both leg quarters fit flat without overlap in an 8-quart air fryer; use two batches if needed, adding another 35 to 40 minutes. Preheat to 380°F for 3 minutes.
  2. Pat the skin dry and rub chicken with oil, salt, garlic powder, coriander, paprika and pepper.
  3. Place quarters skin-side down and air fry for 15 minutes. Turn skin-side up and cook for 18 to 23 minutes more.
  4. Check the thickest thigh and drumstick meat beside the bones, aiming for 175 to 185°F for tenderness and never below 165°F. Add 2-minute intervals if needed.
  5. Rest uncovered for 5 minutes and serve one whole leg quarter per person.