Chicken legs from the air fryer with crispy skin and juicy meat inside: We achieve this reliably when the Thermomix® handles the marinade and the air fryer delivers the finish.
Chicken Legs with the Thermomix® and Air Fryer
Ingredients 0 / 7 ✓
- 4 piece chicken legs approx. 250 g each
- 3 tbsp olive oil approx. 45 ml
- 2 tsp smoked paprika
- 3 piece garlic cloves
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp oregano dried
Instructions 0 / 4
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1
Marinade in the Thermomix®.
Peel the garlic cloves and place them in the mixing bowl. Add the olive oil, paprika, salt, pepper and oregano. Blend for 20 sec / speed 4 until a smooth marinade forms.
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2
Marinate the chicken.
Pat the chicken legs dry with kitchen paper and place them in a bowl. Spread the marinade evenly over them and massage it in by hand. Leave to marinate for at least 30 minutes, covered. Overnight in the fridge also works well.
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3
Preheat the air fryer and cook.
Preheat the air fryer to 180 °C. Place the chicken legs in the basket in a single layer without overlapping. Cook for 15 minutes, then turn with tongs. Cook for a further 10 to 15 minutes until the skin is golden brown and crispy. Total cooking time: 25 to 30 minutes depending on the size of the legs.
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4
Check doneness.
Use a meat thermometer to check the core temperature at the thickest part of the meat, right next to the bone: poultry is safely cooked at a minimum of 75 °C. Leave to rest for 2 to 3 minutes before serving.
How to get crispy chicken legs in the air fryer
The secret is in the order of steps: first the Thermomix® blends a smooth marinade from oil, paprika, garlic and salt at speed 4 in about 20 seconds. The chicken legs are coated in the marinade and left to rest for at least 30 minutes, or ideally overnight in the fridge. Then the air fryer takes over: 180 °C, 25 to 30 minutes, turning after about 15 minutes. The dry circulating air draws moisture out of the skin and makes it genuinely crispy, something a conventional oven struggles to match.
Our tips
- Check the core temperature: Poultry is safely cooked at a minimum of 75 °C at the thickest part of the meat, measured right next to the bone. A meat thermometer is worth using here because leg size varies considerably.
- Pat the skin dry: Before applying the marinade, pat the chicken legs thoroughly dry with kitchen paper. Damp skin significantly slows the crisping process in the air fryer.
- Do not overcrowd: No more than a single layer of chicken legs in the basket, never stacked. If the legs touch each other, the skin between the contact points turns soft rather than crispy.
More on this combination of Thermomix® and air fryer, which dishes work particularly well and what We pay attention to, is covered in our Thermomix® and Air Fryer Guide.
Looking for cooking times for a different dish? Our comprehensive Air Fryer Cooking Times Table lists the temperature and time for more than 30 dishes at a glance.
