For crispy garlic-paprika chicken quarters, preheat your air fryer to 380°F (193°C), then cook the whole leg quarters for about 30–35 minutes, flipping once so they finish skin-side up. The attached thigh and drumstick make a satisfying dinner, while the basket’s circulating heat helps brown the skin. Use a thermometer rather than the clock alone to decide when they’re done.
Ingredients
- 2 bone-in, skin-on chicken leg quarters, about 12–14 ounces each, fully thawed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
A dry spice rub keeps the preparation simple. Regular paprika gives the skin warm color; smoked paprika works if you prefer a smoky flavor. Check that both quarters will fit flat in your basket before you start—if they overlap, plan to cook them in separate batches.
How To Make It
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes with its perforated crisper plate in place. Leave the basket unlined for good airflow; you do not need a separate pan.
- Pat the thawed chicken dry with paper towels, especially around the skin. Mix the paprika, garlic powder, salt, and pepper. Rub the quarters lightly with olive oil, then season both sides.
- Set the quarters on the crisper plate in a single layer, skin-side down, leaving space between them and below the heating element. Air fry for 16–18 minutes. Use tongs to flip them skin-side up.
- Cook for another 14–17 minutes, until the skin is browned and a food thermometer inserted into the thickest part of each thigh, without touching bone, reads at least 165°F (74°C). If either piece is below that temperature, continue cooking and check again. Rest for 5 minutes before serving.
Tips
Give the skin room. Crowding or overlapping the quarters can leave pale, soft patches. A large basket may hold both; a smaller one may only hold one at a time. Keep the crisper plate installed rather than setting the chicken in the solid outer drawer.
Expect some variation. Extra-large quarters and different air fryer models may need more than 35 minutes. Start checking near the end of the suggested time, and judge each piece by its measured internal temperature. If the skin browns early, continue at 350°F (177°C) until the chicken reaches 165°F (74°C).
Skip loose liners. An unlined basket gives the skin plenty of airflow. Never put loose parchment in an empty air fryer while it preheats; if using a liner your appliance permits, add it only with food holding it down.
Serve these crisp-skinned quarters with a simple salad or roasted vegetables.
