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This Crispy Air Fryer Chicken Drumsticks recipe comes out incredibly crispy on the outside and juicy on the inside. This is one of my family’s favorite weeknight dinners and it’s ready in under 30 minutes.
“Cooked perfectly. PERFECTLY. Flavorful, crispy, quick, little cleanup.“
-Tay
I love making air fryer chicken drumsticks because they are full of flavor and easy to make, in either a basket style or oven style air fryer. The skin crisps up beautifully while the meat stays juicy and tender inside. They’re perfect for busy weeknights, game days, or anytime you need a fast, delicious protein.
If you love simple, savory air fryer meals, these drumsticks pair perfectly with our easy air fryer roasted potatoes, air fryer mushrooms, air fryer baked potato, or buttery air fryer corn on the cob.
Table of Contents
Ingredients You Will Need
- Chicken drumsticks – Bone-in, skin on drumsticks help lock in moisture to give a crispy texture.
- Olive oil – Helps the seasoning stick during air frying.
- All-purpose flour – Adds extra crunch to the skin.
- Baking powder – A secret ingredient that helps crisp the skin by drawing out moisture.
- Paprika – Adds a subtle smoky flavor.
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Spicy version – Swap onion powder for chili powder and add a pinch of cayenne.
- Herb blend – Try Italian seasoning for a unique seasoning flavor.
- Lemon pepper – Swap paprika for lemon pepper seasoning for a citrusy twist.
How to Cook Chicken Drumsticks in the Air Fryer
- Pat the drumsticks dry with a paper towel, then brush with a light coating of olive oil.
- Place the drumsticks in a large Ziploc bag. In a small bowl, stir together the flour, baking powder, paprika, salt, pepper, and onion powder. Add to the bag, and then shake until the drumsticks are coated.
- Lightly spray the basket with cooking spray, or brush a light coating of olive oil. Then place the seasoned drumsticks in the air fryer basket. (Keep them in a single layer, without overlapping or stacking.)
- Air fry at 400 degrees F for 20 minutes, flip halfway through the cooking time. Chicken will be done when it is golden brown and crispy, and an instant meat thermometer reaches an internal temperature of 165 degrees F.
Expert Tips
- Pat dry for crispiness: Removing moisture is key for a crispy exterior so don’t skip this step!
- Use baking powder, not baking soda: Baking powder absorbs the moisture on the outside, which helps the coating get its crunch.
- Flip halfway through: Turning the chicken will help both sides cook evenly and get crispy.
- Check doneness: Always use a meat thermometer to ensure chicken reaches safe internal temp of 165 degrees F. Overcooking can cause the chicken to be tough and dry.
- Make smaller drumettes: If you are using smaller drumettes, you will need to lower the cooking time. Just keep an eye on them and use the meat thermometer to check for doneness. If you have other small pieces, you can also try this air fryer chicken wings recipe.
If you’re in the mood for a complete chicken dinner, these also go great with air fryer green beans or our crispy air fryer smashed potatoes.
Storing and Reheating Leftovers
To store leftovers, place cooked drumsticks in an airtight container and refrigerate for up to 3-4 days. To reheat them, air fry at 350 degrees F for 5–7 minutes to bring back that crispy texture without drying them out. Keep in mind, if reheating in the microwave, they can lose their crisp.
Air Fryer Chicken Drumsticks FAQs
Baking powder is the secret to getting crispy chicken. It draws moisture out of the skin, helping it crisp up while the inside stays juicy. Just make sure you’re using baking powder and not baking soda.
Yes, frozen chicken can be cooked straight from the freezer. Just add 5–10 extra minutes to the total cook time and be sure to check that the internal temperature reaches 165 degrees F. For the best texture and even seasoning, thawing the chicken drumsticks first is recommended.
More Air Fryer Dinner Recipes
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Air Fryer Chicken Drumsticks
Equipment
- Air Fryer
Ingredients
- 4 chicken drumsticks
- 1 tablespoon olive oil
- 2 tablespoons all purpose flour
- 1 teaspoon baking powder, or corn starch
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the drumsticks dry with a paper towel, then brush with a light coating of olive oil. Place the drumsticks in a large Ziploc bag
- In a small bowl, stir together the flour, baking powder, paprika, salt, pepper, and onion powder. Shake the bag until the drumsticks are covered with the spice mixture.
- Lightly spray the basket with cooking spray, or brush a light coating of olive oil over basket to prevent drumsticks from sticking.
- Transfer the drumsticks from the bag to the air fryer basket, placing them in a single layer, without overlapping or stacking.
- Air fry at 400 degrees F for 20 minutes. Flip chicken drumsticks halfway through the cooking time.
- Chicken will be done when it is golden brown and crispy, and when an instant read meat thermometer reaches an internal temperature of 165 degrees F.
Notes
- Leaving chicken drumsticks skin on helps the chicken to become crispy. Skinless chicken will be delicious too, just not as crispy.
- Use an instant read meat thermometer to check for doneness when cooking meat in the air fryer. A thermometer can quickly and easily confirm doneness and prevent overcooking.
- I make this recipe in my Cosori air fryer and 20 minutes cook time was perfect. Because all air fryers are different, you may need to adjust cooking time by 2-5 minutes.
- If making more than 4-6 drumsticks, prepare the chicken in batches. To get the crunchy skin, avoid overlapping or having drumsticks touch in the basket.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these and they were super will make again
So glad you liked them! 🙂
Just to clarify as I’m a bit confused. The recipe says baking powder or cornstarch. How do they do the same thing for the recipe? One’s a thickener, the other a raising agent.
Thanks 🙂
Hi Sandy,
You can totally use either one—it just depends on the kind of crunch you’re going for! Adding a little baking powder to your flour mix helps make the coating puff up and get extra light and crispy in the air fryer. Cornstarch works too. It soaks up moisture from the chicken and keeps the coating from getting soggy, which also gives a crispy coating. Plus, it stops the flour from getting too soggy. Hope that helps!
Just tried this recipe tonight and the results were great! Good seasoning in the coating. 20 minutes cook time was right on. Thank you!
This was very first time using a Air Fryer. This receipt turned out great I highly recommend it to all.
as an executive Chef at a Michelin 2 Starred Restaurant, I peruse the net looking for new simple ideas. I think that after trying this particular recipe, that the spice profile is right on for a “rustic” dish. Obviously I couldn’t serve it professionally but for myself it was a very good supper….. I would serve to my friends. I brought the temp up slightly to get a little more crisp for the first few minutes and turned twice and backed it down to 205c. great job !!!!
I am new to air frying – like haven’t even used it yet new, lol – I was just wondering, do you spray the chicken lightly with oil after it’s coated in the seasoning?
Yes! If you give the chicken a light spray of olive oil, it will help prevent sticking and give it a little crisp. Let us know how it goes!