Air fryer chicken

Pat Dry (The Golden Rule): Use paper towels to dry the chicken surfaces thoroughly. Moisture is the enemy of crispiness; if the skin is damp, it will steam rather than fry.
Oil & Season: Place the chicken in a bowl. Drizzle with oil and toss with the dry rub until every crevice is coated.
Preheat: Set your air fryer to 400°F for 3–5 minutes. A hot basket prevents sticking and starts the searing process immediately.
The Arrangement: Place the chicken skin-side down in the basket. Ensure there is space between the pieces; crowding the basket leads to soggy chicken.
The Flip: * For Bone-in: Cook for 12 minutes, flip to skin-side up, and cook for another 8–10 minutes.
- For Boneless: Cook for 6 minutes, flip, and cook for another 4–6 minutes.
The Finish: Chicken is safe and juicy at an internal temperature of 165°F. Let it rest for 5 minutes before serving so the juices redistribute.

The Baking Powder Trick: For extra-shatteringly crisp skin, add 1/2 tsp of baking powder (not soda) to your dry rub. It raises the pH of the skin, allowing it to brown and crisp up faster.
Don’t Use Aerosol Sprays: Avoid using non-stick sprays like Pam directly on the basket, as the soy lecithin can damage the coating. Use a dedicated oil mister or brush the basket with oil.
Skin-Side Up Finish: Always finish the last few minutes of cooking with the skin-side up. This allows the fat to render out and the skin to crisp directly under the heating element.