Ingredients
Scale
- 1 whole (3.5 lb.) chicken, cut into leg, thigh, and breast pieces*
- 1 Tbsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/8 tsp. cayenne pepper
- 1/4 cup barbeque sauce (homemade or store-bought)
Instructions
- Remove the chicken from the refrigerator.
- Preheat air fryer to 375°F.
- In a small bowl, combine the smoked paprika, onion powder, salt, pepper, and cayenne. Rub the spice mixture all over the chicken to coat.
- Place chicken in the air fryer skin-side-down. Cook for 18 minutes, until chicken is golden brown.
- Transfer chicken to a plate and brush all over with barbeque sauce.
- Wipe off excess chicken fat from air fryer basket, if desired.
- Return chicken to the air fryer and cook, skin-side-up, until chicken reaches an internal temperature of 165°F on an instant read thermometer, about 3 minutes for smaller pieces and as much as 12 minutes+ for larger pieces. After about 6 minutes, reduce heat to 300F and continue cooking as needed.
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Notes
*Alternatively, use 3.5 pounds of bone-in skin-on drumsticks or 3.5 pounds of bone-in skin-on thighs, or a combination.