The Foolproof Method (Step-by-Step)
1. The Prep: Dry Brine for Maximum Juiciness (1-24 hours ahead)
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Pat chicken extremely dry with paper towels. Moisture is the enemy of crisp skin.
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Sprinkle 1 tsp kosher salt evenly under and over the skin. Place on a wire rack in the fridge, uncovered, for at least 1 hour, up to 24 hours. This seasons the meat deeply and helps dry the skin for ultimate crispiness.
2. The Coating: Build Flavor & Texture
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In a small bowl, mix all seasoning blend ingredients with the cornstarch (or Parmesan).
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Lightly brush or spray each chicken piece with oil. This helps the seasoning adhere and promotes browning.
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Coat thoroughly in the seasoning mix, pressing it onto all sides, especially under the skin.
3. The Air Fry: Two-Temperature Magic
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Preheat air fryer to 380°F (190°C) for 5 minutes.
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Arrange chicken skin-side down in a single layer with space between pieces. Do not overcrowd.
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Cook at 380°F for 15 minutes.
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Flip chicken skin-side up. Increase temperature to 400°F (200°C).
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Cook for 8-12 more minutes until the skin is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part (not touching bone).
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Rest for 5 minutes before serving.
