Ingredients
- Chicken Quarters: 2 large (about 1 to 1.5 lbs each)
- Olive Oil or Avocado Oil: 1 tablespoon
- Smoked Paprika: 2 teaspoons (this is key for a smoky, “grilled” flavor)
- Garlic Powder: 2 teaspoons
- Onion Powder: 2 teaspoons
- Brown Sugar: 1 teaspoon (optional, but helps with caramelization and balances the salt)
- Dried Oregano or Thyme: 1 teaspoon
- Kosher Salt: 1 ½ teaspoons
- Black Pepper: 1 teaspoon
- Cayenne Pepper: ¼ teaspoon (optional, for a little kick)
Instructions
This is the most important step for achieving crispy skin. Remove the chicken quarters from their packaging. Using paper towels, pat the chicken completely dry on all sides. Moisture is the enemy of crispiness! Get into every nook and cranny. If you have time, let the chicken sit uncovered in the refrigerator for 30 minutes to an hour after patting it dry. This will dry the skin out even further, guaranteeing an extra-crispy result.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar (if using), dried oregano, kosher salt, black pepper, and cayenne pepper (if using). Stir with a fork until everything is evenly mixed.
Drizzle the tablespoon of oil over the chicken quarters. Use your hands to rub the oil all over, making sure to coat every surface. Now, sprinkle the spice rub mixture evenly over the chicken. Don’t be shy! Use your hands to massage the rub into the meat. For maximum flavor, gently lift the skin and rub some of the seasoning directly onto the meat underneath.
Preheating is a crucial step that many people skip. It’s like preheating an oven—it ensures the chicken starts cooking immediately at the correct temperature, which helps sear the outside and lock in the juices. Set your air fryer to 380°F (193°C) and let it preheat for 3-5 minutes.
Once preheated, carefully place the seasoned chicken quarters in the air fryer basket in a single layer, skin-side down to start. It’s vital not to overcrowd the basket. The hot air needs to circulate freely around the chicken to cook it evenly and crisp up the skin. If your chicken quarters are very large, you may need to cook them one at a time.
Cook the chicken quarters at 380°F (193°C) for 15 minutes. After 15 minutes, use tongs to carefully flip the chicken quarters over so they are now skin-side up.
Continue to cook with the skin-side up for another 10-15 minutes. The total cooking time will be around 25-30 minutes, but this can vary depending on the size of your chicken quarters and the specific model of your air fryer.
This is the only foolproof way to know if your chicken is cooked safely and perfectly. Color is not a reliable indicator. Insert an instant-read meat thermometer into the thickest part of the thigh, making sure not to touch the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C). I personally like to take my dark meat up to 175°F-185°F as the connective tissue breaks down further, resulting in even more tender meat.
Remove the chicken from the air fryer and place it on a cutting board or plate. Let it rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. If you cut into it immediately, all those delicious juices will run out onto the plate.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650