Crispy Air Fryer Chicken Drumsticks

Crispy Air Fryer Chicken Drumsticks are one of my favorite kinds of recipes to recommend when you want juicy chicken with golden, flavorful skin without the mess of deep-frying. With a simple blend of garlic powder, paprika, onion powder, and everyday seasonings, these drumsticks develop a beautifully browned exterior while staying tender and juicy inside. This Air Fryer Crispy Air Fryer Chicken Drumsticks recipe is perfect for busy weeknights, casual family dinners, meal prep, or those evenings when you want something satisfying without spending hours in the kitchen.

Chicken drumsticks are naturally flavorful, budget-friendly, and easy to portion. The meat around the bone stays moist when cooked properly, while the skin can turn wonderfully crisp in the air fryer. The secret is to dry the chicken well, season it evenly, leave enough space between the pieces, and cook it at the right temperature.

You don’t need a complicated marinade or a long list of ingredients to make delicious drumsticks. A little oil helps the seasonings cling to the chicken, paprika adds color, garlic powder brings savory depth, and black pepper gives each bite a gentle kick. Once you master the basic technique, you can easily adapt the flavor with lemon pepper, Cajun seasoning, barbecue spices, or a touch of heat.

Serve these drumsticks with roasted potatoes, a fresh salad, steamed vegetables, or your favorite dipping sauce. They’re simple enough for an ordinary Tuesday but tasty enough to earn a regular place in your dinner rotation.

Why You’ll Love This Recipe

• 🍗 Crispy, flavorful skin: High circulating heat helps brown the outside without deep-frying.
• 💧 Juicy chicken inside: Cooking to the correct internal temperature helps the meat stay tender rather than drying out.
• ⏱️ Convenient weeknight dinner: The preparation is straightforward, and the air fryer does most of the work.
• 🧄 Simple pantry seasonings: Garlic powder, paprika, onion powder, and black pepper deliver plenty of flavor.
• 🫒 Less added oil: A light coating of oil is enough; the chicken doesn’t need to be submerged in fat.
• 🍽️ Easy to serve: Drumsticks are naturally portioned and work well for family meals and casual gatherings.
• 🌶️ Easy to customize: Change the spice blend to create smoky, spicy, lemony, or barbecue-inspired versions.
• 🥡 Great for leftovers: Cooked drumsticks can be refrigerated and reheated in the air fryer.
• 💪 A protein-rich option: Chicken provides protein, while the final calorie and fat content depends on whether you eat the skin and how much oil you use.

My Personal Experience

What I appreciate most about a good chicken drumstick recipe is that it doesn’t need to be complicated to taste excellent. Drumsticks already have plenty of flavor, and the bone-in meat can stay moist when the cooking time and temperature are managed carefully.

The biggest difference between average air fryer chicken and really good air fryer chicken often comes down to preparation. If the surface is wet when the seasoning goes on, the skin may take longer to brown. Patting the drumsticks dry first gives the hot air a better chance to crisp the outside.

I also like using a simple seasoning blend rather than relying on a heavy sauce from the beginning. Paprika gives the chicken its attractive golden-red color, garlic and onion powder build savory flavor, and black pepper adds a little warmth. Because these seasonings are distributed over the entire surface, each drumstick gets a flavorful coating.

Another detail that matters is spacing. It’s tempting to fit as many pieces as possible into the basket, especially when cooking for a family. However, drumsticks need room for hot air to circulate. If they are packed tightly together, the areas where the pieces touch can remain pale or soft. Cooking in batches is often worth the extra few minutes.

Finally, I never judge chicken doneness by skin color alone. The outside can look beautifully browned while the meat closest to the bone still needs more cooking. A reliable instant-read thermometer takes the guesswork out of the process. Chicken should reach at least 165°F (74°C) in the thickest part of the meat, without touching the bone.

Once you have the basic method down, the recipe becomes easy to personalize. You can add chili powder for heat, lemon zest for freshness, or toss the cooked drumsticks in a little barbecue sauce just before serving. The result is a dependable recipe that can fit a variety of meals without requiring a different cooking technique each time.

Required Equipment

Air Fryer

A basket-style or oven-style air fryer works for this recipe. Choose a model with enough room to arrange the drumsticks in a single layer without crowding them.

Instant-Read Meat Thermometer

This is the most useful tool for checking doneness. Insert the probe into the thickest part of a drumstick, avoiding the bone. The chicken must reach at least 165°F (74°C).

Large Mixing Bowl

A large bowl gives you enough room to toss the drumsticks with oil and seasonings so every piece receives an even coating.

Paper Towels

Use paper towels to remove surface moisture from the chicken before seasoning. Dry skin generally browns more effectively than wet skin.

Measuring Spoons

Measuring spoons help you distribute the salt, paprika, garlic powder, onion powder, and oil consistently.

Kitchen Tongs

Tongs make it easier to turn the drumsticks halfway through cooking without piercing the meat or burning your fingers.

Small Bowl for Seasonings

Mixing the dry seasonings separately before adding them to the chicken helps prevent concentrated patches of salt or paprika.

Cutting Board and Knife

A clean cutting board and sharp knife are useful if you need to trim loose skin or excess fat. Keep raw chicken separate from ready-to-eat foods and wash your hands and equipment thoroughly after handling it.

Ingredients & Substitutions

This recipe makes four servings using eight medium chicken drumsticks. The quantities below provide a savory garlic-paprika coating without overpowering the chicken’s natural flavor.

Chicken Drumsticks — 8 medium pieces (approximately 2 pounds / 900 g)

Drumsticks are affordable, easy to portion, and well suited to air frying. Bone-in, skin-on pieces give you flavorful meat and the opportunity for crispy skin.

Substitution: Chicken thighs can work, but their thickness and cooking time may differ. Boneless chicken cooks differently, so use a thermometer rather than following the drumstick timing exactly.

Olive Oil — 1 tablespoon (15 ml)

Oil helps the spices adhere and encourages browning. A small amount is sufficient for coating the chicken.

Substitution: Avocado oil or another suitable cooking oil works well. You can use a little less if the skin is particularly fatty, but make sure the seasoning coats the surface.

Garlic Powder — 1 teaspoon

Garlic powder adds a familiar savory flavor and distributes evenly over the skin.

Substitution: Use ½ teaspoon of garlic granules if needed. Fresh minced garlic is better added near the end because it can burn during high-heat cooking.

Paprika — 1 teaspoon

Paprika adds warm color and a mild peppery flavor, giving the chicken an appealing golden-red appearance.

Substitution: Smoked paprika provides a smoky flavor, while hot paprika adds extra heat.

Onion Powder — 1 teaspoon

Onion powder rounds out the seasoning with a mild savory sweetness.

Substitution: You can omit it or use a small amount of dried oregano for a more herb-forward flavor.

Salt — ¾ teaspoon

Salt enhances the flavor of the chicken. If your seasoning blend contains salt, reduce the amount accordingly.

Black Pepper — ½ teaspoon

Black pepper adds gentle warmth and balances the garlic and paprika.

Optional Seasonings

• Dried oregano — ½ teaspoon: Adds a Mediterranean-style herbal flavor.
• Cayenne pepper — ⅛ to ¼ teaspoon: Gives the drumsticks a noticeable kick.
• Lemon zest — ½ teaspoon: Adds a bright citrus aroma. Add it to the seasoning or use it as a finishing touch.
• Chili powder — ½ teaspoon: Provides a warmer, slightly earthy flavor.
• Fresh parsley — 1 tablespoon, chopped: Adds freshness and color after cooking.

You don’t need every optional seasoning. The basic combination of garlic powder, paprika, onion powder, salt, and pepper is enough for a flavorful batch.

Air-Fryer Notes

Preheating: Preheat the air fryer to 380°F (193°C) for 3–5 minutes, unless your manufacturer’s instructions recommend a different approach. Starting with a hot cooking chamber helps the chicken begin browning sooner.

Basket spacing: Place the drumsticks in a single layer, leaving gaps between the pieces. Arrange them so the thickest sections are not pressed tightly together. Cook in batches if needed.

Oil spray: A light coating of oil is usually enough. You can use a suitable cooking-oil spray if you prefer, but avoid spraying aerosol products directly into the heating element.

Flipping: Turn the drumsticks after approximately 10 minutes. Turning them helps different sides brown and cook more evenly.

Finishing at higher heat: For extra-crisp skin, you can raise the temperature to 400°F (204°C) for the final 3–5 minutes, provided the chicken is not already too dark. Continue checking the internal temperature and avoid burning the spices.

Internal temperature: Chicken must reach at least 165°F (74°C) in the thickest part of the meat, away from the bone. Drumsticks may become more tender when cooked beyond this minimum, but higher temperatures are not automatically necessary for food safety.

Cooking time: Plan for approximately 22–28 minutes, depending on the size of the drumsticks, your air fryer, and how closely the basket is packed. Large pieces may need longer. The thermometer, not the clock, determines when the chicken is ready.

How to Make Crispy Air Fryer Chicken Drumsticks

Step 1: Prepare the Chicken

Remove the drumsticks from their packaging and pat them thoroughly dry with paper towels. Focus on the skin and any folds where moisture may collect.

Drying the surface helps the skin brown more effectively. Avoid rinsing raw chicken, as splashing water can spread bacteria around your sink and countertop.

Trim any loose skin or excess fat if needed, but don’t remove all the skin if your goal is a crisp exterior.

Step 2: Mix the Seasonings

In a small bowl, combine:

• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper

Add the optional oregano or cayenne if you want extra flavor.

Mix until the seasonings are evenly combined. This helps prevent one drumstick from receiving too much salt while another gets mostly paprika.

Step 3: Coat the Drumsticks

Place the dry chicken in a large mixing bowl. Add 1 tablespoon (15 ml) of olive oil and toss until the skin is lightly coated.

Sprinkle the seasoning mixture over the chicken. Turn the pieces several times, rubbing the spices gently over the skin and into the natural creases.

Try to cover as much of the surface as possible. If a little seasoning remains in the bottom of the bowl, rub it onto the drumsticks rather than leaving it behind.

Step 4: Preheat the Air Fryer

Preheat your air fryer to 380°F (193°C) for 3–5 minutes.

While it heats, arrange the seasoned drumsticks so you can transfer them into the basket without crowding them. If you’re cooking a large batch, plan to work in two rounds.

Step 5: Arrange the Drumsticks

Place the drumsticks in the basket in a single layer, leaving a little room between each piece.

The drumsticks can touch lightly, but they should not be stacked. If your air fryer has a smaller basket, cook fewer pieces at a time.

Avoid lining the entire basket with solid foil or other materials that block airflow unless the manufacturer specifically permits it.

Step 6: Air Fry the First Side

Cook the drumsticks at 380°F (193°C) for 10 minutes.

During this time, the chicken will begin cooking and the seasoning will adhere to the skin. The outside may start to brown, but the meat will not yet be fully cooked.

Keep the basket closed as much as possible to maintain the cooking temperature.

Step 7: Turn the Drumsticks

After 10 minutes, carefully pull out the basket and turn each drumstick using tongs.

Return the basket to the air fryer and cook for another 10–15 minutes at 380°F (193°C).

The total cooking time will usually be about 20–25 minutes at this stage, although larger drumsticks may need longer. Start checking the temperature before assuming they are done.

Step 8: Check the Internal Temperature

Insert an instant-read thermometer into the thickest part of the meat without touching the bone.

The chicken must reach at least 165°F (74°C) to be considered safely cooked. Check more than one drumstick if the pieces differ noticeably in size.

If any drumstick has not reached 165°F (74°C), return it to the air fryer and cook for another 2–3 minutes before checking again.

Step 9: Crisp the Skin

If the chicken is cooked through but the skin needs more color, raise the air fryer to 400°F (204°C) and cook for another 3–5 minutes, watching carefully.

Check the temperature again if you continue cooking. The seasoning should look golden and lightly browned, not blackened.

If the skin is already crisp and the chicken has reached the safe internal temperature, skip this step.

Step 10: Rest and Serve

Transfer the drumsticks to a clean serving plate and let them rest for about 3–5 minutes.

Resting allows the juices to settle and makes the chicken easier to handle. Finish with chopped parsley or a squeeze of lemon if desired.

Serve immediately while the skin is crisp and the meat is hot.

Common Mistakes to Avoid

• Leaving the skin wet: Moisture makes crisping more difficult. Pat the chicken dry before adding oil and seasoning.
• Overcrowding the basket: Drumsticks need airflow. Cook in batches if they overlap heavily.
• Using too much oil: Excess oil can make the coating greasy. Start with one tablespoon for eight medium drumsticks.
• Cooking only by appearance: Brown skin does not guarantee that the meat near the bone is cooked. Check the thickest part with a thermometer.
• Using the wrong temperature for the entire cooking time: Excessive heat can darken the skin before the inside is ready. Start at 380°F (193°C) and adjust if necessary.
• Forgetting to turn the chicken: Turning the drumsticks helps them brown more evenly.
• Adding sugary sauce too early: Honey-based glazes and sweet barbecue sauces can burn. Brush them on near the end of cooking.
• Cutting into the chicken immediately: Give the drumsticks a few minutes to rest before serving.
• Using the same plate for raw and cooked chicken: Always transfer cooked drumsticks to a clean plate and wash any utensils that contacted raw chicken.

Pro Tips for Best Results

Start with dry skin. This is one of the simplest ways to improve browning. Use paper towels and take time to dry the folds around each drumstick.

Season underneath loose skin where practical. If the skin lifts easily, you can gently rub a little seasoning underneath it. Avoid tearing the skin unnecessarily.

Use a consistent drumstick size. Similar-sized pieces cook at a similar rate. If some drumsticks are much larger, cook them longer or remove the smaller ones once they reach the safe temperature.

Keep the coating simple. Garlic powder, onion powder, paprika, salt, and pepper create a balanced flavor without a complicated marinade.

Use the thermometer strategically. Check the thickest portion without touching the bone. The minimum safe internal temperature is 165°F (74°C); color and juices alone are not reliable substitutes.

Add delicate ingredients late. Fresh garlic, chopped herbs, and sweet sauces can burn during prolonged high-heat cooking. Add them toward the end or after cooking, depending on the ingredient.

Let the air fryer do the work. Resist repeatedly opening the basket. Turn the chicken once halfway through, then check as it approaches doneness.

Avoid piling on the sauce. A thick coating can soften crisp skin. If you love saucy chicken, serve extra sauce on the side or brush on a thin layer at the end.

Keep nutrition estimates realistic. Drumsticks with skin have different calorie and fat values from skinless drumsticks. The final numbers also depend on the size of the pieces and how much oil stays on the chicken.

Air-Fryer Benefits of Chicken

Chicken is a versatile source of high-quality protein and provides nutrients such as vitamin B12, selenium, and niacin. Drumsticks contain both dark meat and connective tissue, giving them a richer flavor than many leaner cuts.

Air frying offers several practical benefits when cooking chicken drumsticks:

• Less added oil: You can achieve browned skin with a light coating of oil rather than deep-frying.
• Convenient cooking: Once the drumsticks are seasoned, the air fryer handles most of the cooking.
• Individual portions: Drumsticks are easy to divide between servings and pair with a range of side dishes.
• Flexible flavor options: You can use different herbs, spices, and sauces without changing the basic method.
• Easy reheating: Refrigerated drumsticks can be reheated in the air fryer, helping restore some of their crisp texture.

Air frying does not automatically make every chicken recipe low in calories. Skin, added oil, marinades, and sauces all influence the nutritional profile. Still, this method offers a convenient way to prepare flavorful chicken with controlled amounts of added fat.

Variations You Can Try

1. Garlic Herb Drumsticks

Add dried oregano and thyme to the seasoning blend. Finish with fresh parsley and a little lemon zest for a fragrant, savory version.

2. Smoky Paprika Drumsticks

Replace regular paprika with smoked paprika and add a pinch of cayenne. This creates a deeper flavor with a gentle smoky finish.

3. Spicy Chicken Drumsticks

Add chili powder and cayenne pepper to the dry seasoning. Serve with a yogurt dip to balance the heat.

4. BBQ Chicken Drumsticks

Cook the chicken with the basic dry seasoning, then brush on a thin layer of barbecue sauce during the final 2–3 minutes. Watch closely because sugary sauces brown quickly.

5. Lemon Pepper Drumsticks

Use extra black pepper and a little lemon zest. Finish with fresh lemon juice after cooking for a bright, tangy flavor.

Can You Make These Drumsticks in the Oven?

Yes. Preheat a conventional oven to 400°F (204°C). Arrange the seasoned drumsticks on a lightly oiled baking tray or on a rack set over a tray.

Bake for approximately 35–45 minutes, turning halfway through if needed. Cooking time will vary with the size of the drumsticks and the oven. Check the thickest part of the meat with a thermometer and ensure it reaches at least 165°F (74°C).

For more color, broil briefly at the end while watching carefully. Keep the chicken away from direct contact with the heating element and avoid burning the seasoning.

The oven method is useful for larger batches, while the air fryer is convenient when you want to cook fewer pieces with less preheating.

Tips for This Recipe

• Prepare the seasoning in advance: Mix the dry spices and store them in an airtight container so the next batch is quicker to prepare.
• Season ahead if needed: You can season the chicken and refrigerate it in a covered container for several hours. Keep raw chicken refrigerated and cook it within a safe storage period.
• Avoid leaving chicken at room temperature: Take it out only when you’re ready to prepare and cook it.
• Cook similar-sized pieces together: If the drumsticks vary significantly in size, group them by size or remove smaller ones when they finish.
• Prepare the sides while the chicken cooks: Make a salad, steam vegetables, or prepare a dipping sauce during the cooking time.
• Serve sauces separately: This helps preserve the crispy skin.
• Plan for a short rest: Allow 3–5 minutes before serving, but don’t cover the chicken tightly because trapped steam can soften the skin.

Optional Additions

These ingredients can change the flavor without requiring a different cooking method.

Addition	Suggested amount for 8 drumsticks	Flavor and carb notes
Smoked paprika	1 teaspoon, replacing regular paprika	Smoky flavor with negligible carbohydrate at this amount.
Cayenne pepper	⅛–¼ teaspoon	Adds heat with negligible carbohydrate in this quantity.
Dried oregano	½ teaspoon	Herbal flavor with minimal carbohydrate contribution.
Lemon zest	½ teaspoon	Bright citrus flavor with negligible carbohydrate in this amount.
Grated Parmesan	2 tablespoons	Adds savory flavor, fat, and protein with a small amount of carbohydrate.
Barbecue sauce	2 tablespoons	Adds sweetness and tang; carbohydrates vary by brand and sugar content.
Hot sauce	1–2 teaspoons	Adds heat; check the label for added sugar.
Chopped parsley	1 tablespoon	Fresh finish with minimal carbohydrate contribution.

Dips and Sauces

Garlic yogurt dip: Mix plain Greek yogurt with garlic powder, lemon juice, and black pepper for a cool, creamy accompaniment.

Spicy mayonnaise: Stir a little hot sauce into mayonnaise. It is rich, so a small serving is usually enough.

Sugar-conscious barbecue sauce: Choose a lower-sugar version if you’re tracking carbohydrates. Brush it on near the end rather than coating the chicken before the entire cooking period.

Lemon herb sauce: Combine lemon juice, chopped parsley, a little olive oil, and black pepper for a fresh finish.

Mustard dip: Serve with a small amount of mustard or a yogurt-mustard mixture. Check labels if you’re tracking added sugar or carbohydrates.

Carbohydrate counts depend on the specific sauce and serving size. Plain seasoned chicken generally contains very little carbohydrate; most carbs in a serving come from sauces, marinades, or side dishes.

Serving Ideas

These drumsticks are versatile enough for an everyday meal or a casual gathering.

With crispy potatoes: Pair them with air fryer roasted potatoes for a classic combination. Cook the potatoes first and keep them warm while the chicken finishes, or use separate batches.

With a fresh salad: Serve alongside lettuce, cucumber, tomato, and a simple lemon dressing for a lighter meal.

With roasted vegetables: Broccoli, carrots, cauliflower, or green beans make good companions and add color to the plate.

With rice: Serve with steamed rice and a fresh salad for a filling family dinner.

With wraps or flatbread: Remove the cooked chicken from the bone and use the meat in wraps with lettuce, tomatoes, and a yogurt sauce.

For game day or gatherings: Arrange the drumsticks on a platter with several dips. Keep cooked chicken hot until serving and avoid leaving it at room temperature for more than two hours.

Storage & Reheating

Refrigerating Leftovers

Allow the drumsticks to cool briefly, then place them in a shallow, covered container and refrigerate within two hours of cooking. Keep the refrigerator at 40°F (4°C) or below and use the leftovers within 3–4 days.

Store the chicken separately from sauces and salads. This helps prevent the skin from becoming unnecessarily soft.

Freezing

For longer storage, cool the cooked drumsticks and package them in freezer-safe containers or bags. Remove excess air and label the container with the date.

For best quality, use within 2–3 months. Thaw in the refrigerator rather than on the countertop, then reheat thoroughly.

Reheating in the Air Fryer

1. Preheat the air fryer to 350°F (175°C) for 2–3 minutes.
2. Arrange the refrigerated drumsticks in a single layer.
3. Reheat for approximately 5–8 minutes, turning halfway through.
4. Check that the thickest part reaches 165°F (74°C).
5. If you want extra-crisp skin, finish at 400°F (204°C) for 1–2 minutes, watching carefully.

The time will vary depending on the size of the drumsticks and how cold they are when reheating. For frozen leftovers, thawing overnight in the refrigerator generally gives more even results.

Can You Reheat Them in the Microwave?

Yes, but the skin will usually become softer. If crispness matters, use the air fryer after thawing or refrigerating. Avoid reheating the same portion repeatedly.

Frequently Asked Questions

1. How long do chicken drumsticks take in the air fryer?

Medium drumsticks generally take about 22–28 minutes at 380°F (193°C), depending on their size and your air fryer. Turn them halfway through cooking and check the thickest part with a thermometer. The chicken must reach at least 165°F (74°C).

2. How do I get crispy skin on air fryer chicken drumsticks?

Pat the chicken dry, use a light coating of oil, avoid overcrowding the basket, and allow hot air to circulate around the pieces. If the chicken is fully cooked but the skin needs more color, finish at 400°F (204°C) for a few minutes while watching carefully.

3. Should I remove the skin before air frying?

No. Keeping the skin on helps protect the meat and provides the best opportunity for a crispy exterior. You can use skinless drumsticks, but their texture and cooking time will differ, and the finished chicken may be less juicy if overcooked.

4. Can I cook frozen chicken drumsticks in the air fryer?

Yes, but frozen drumsticks need a different cooking approach and generally take longer. For the most even results, thaw them safely in the refrigerator first, then dry and season them. If cooking from frozen, ensure the pieces separate safely, follow your appliance’s guidance, and verify that every drumstick reaches at least 165°F (74°C).

5. Can I make these drumsticks without oil?

Yes. Chicken skin contains fat, so you can cook drumsticks without added oil. However, the spices may not adhere as evenly, and the browning can differ. Check the chicken regularly and use the thermometer to determine when it is cooked.

6. Are air fryer chicken drumsticks keto-friendly?

The basic recipe is naturally very low in carbohydrates because it uses chicken, oil, and dry seasonings without a sugary coating. However, the exact nutritional values depend on the chicken’s size, whether you eat the skin, and any sauces or side dishes you serve.

7. Can I prepare the chicken ahead of time?

Yes. You can season the drumsticks and refrigerate them in a covered container for several hours before cooking. Keep raw chicken refrigerated, avoid leaving it at room temperature, and cook it to a safe internal temperature. For the crispiest skin, pat away any excess moisture before placing the chicken in the air fryer.

Nutritional Breakdown (Per Serving)

The following is an estimate for 2 medium chicken drumsticks per serving, using eight drumsticks weighing approximately 2 pounds (900 g) in total and the measured tablespoon of olive oil. Values assume the skin is eaten.

Nutrient	Estimated amount
Calories	280 kcal
Protein	30 g
Total fat	17 g
Total carbohydrates	2 g
Fiber	1 g
Net carbohydrates	1 g

Nutrition note: These estimates can vary significantly with drumstick size, the amount of skin and edible meat, and how much oil remains on the chicken. For accurate nutrition information on your blog, calculate the recipe using the actual ingredient weights and a consistent nutrition database. Optional sauces and sides are not included.

Recipe Snapshot

Recipe Name: Crispy Air Fryer Chicken Drumsticks

Prep Time: 10 minutes

Cook Time: 22–28 minutes

Preheating Time: 3–5 minutes

Total Time: Approximately 35–43 minutes

Course: Main Course, Dinner

Cuisine: American-inspired

Cooking Method: Air Fryer

Servings: 4

Calories: Approximately 280 kcal per serving

Main Ingredients: Chicken drumsticks, olive oil, garlic powder, paprika, onion powder, salt, and black pepper

Dietary Notes: Gluten-free when using suitable seasonings; keto-friendly when served without high-carbohydrate sauces or sides.

Air Fryer Temperature: 380°F (193°C), with an optional 400°F (204°C) finish

Minimum Safe Internal Temperature: 165°F (74°C)