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+ servings
Two air fryer fried chicken drumsticks on a plate with mashed potatoes and green beans
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5 from 3 votes

Air Fryer Fried Chicken

This Air Fryer Fried Chicken is healthy, delicious, easy to make, and can be made gluten-free! It is absolutely loaded with flavorful spices and covered in a crispy, golden-brown cornflake crust. 
Total Time1 hr
Course: Dinner, Meat and Chicken, Vegetarian, Lunch, Main Dish - Chicken
Cuisine: American
Keyword: air fryer, chicken, healthy
Servings: 4 people
Calories: 346kcal
Author: Jennifer Debth


Egg Mixture

  • 2 large eggs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Olive oil spray

Crumb Coating

  • 1 2/3 cups cornflakes
  • Olive oil spray
  • 1 teaspoon salt
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder


  • 8 bone-in chicken drumsticks skin removed (30 oz/850 g total)
  • 1/2 teaspoon salt
  • Romaine slaw optional for serving


Egg Mixture

  • In a shallow bowl or plate, beat the eggs with 1 teaspoon water, paprika, garlic powder, and chili powder. Set aside.
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Crumb Coating

  • Place the cornflakes in a gallon ziplock bag and crush with a rolling pin or the bottom of a cup, keeping the pieces a bit chunky.
  • Transfer to another shallow bowl or plate.
  • Spritz the cornflakes with a little oil (this helps the seasoning stick to the cornflakes), then add the salt, parsley, paprika, marjoram, thyme, garlic powder, onion powder, and chili powder. Mix well to combine.
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  • Season the chicken with salt.
  • Working with one at a time, dip each drumstick in the egg mix, then in the crumbs, pressing to coat completely. Transfer to a work surface and spray with oil on all sides.
  • Preheat the air fryer to 350 degrees F.
  • Working in batches, arrange a single layer of the chicken in the air fryer basket - that was 4 drumsticks for me.
  • Cook for about 28 minutes, flipping halfway, until the chicken is cooked through and the coating is golden.
  • Let cool for 5 minutes before serving with the slaw.
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Serving: 2drumsticks | Calories: 346kcal | Carbohydrates: 15g | Protein: 45g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 284mg | Sodium: 693mg | Fiber: 1g | Sugar: 2g