1teaspoondried tarragonsubstitute dried tarragon with dillbasil, coriander, marjoram, savory, or parsley
Salt and white pepper to taste
Season the chicken and preheat the air fryer: set the air fryer to 200C/400F and preheat for 3 to 5 minutes. Move on to prep the chicken, pat each chicken leg with a kitchen paper towel. Transfer to a large mixing bowl or a Ziploc bag then season with smoked paprika, garlic granules, white pepper, tarragon, salt and olive oil. Give it a good mix until well coated and set aside. You can marinate the chicken for at least 30 minutes or longer in the fridge if time is not of the essence.
Carefully arrange the chicken legs in the air fryer basket in a single layer. I use COSORI 5.7Lt air fryer, it is rectangular in shape and I was able to fit 8 large chicken legs in it at once.
Cook the chicken at 200C/400F for 20 to 25 minutes or until well cooked and the internal temperature registers 165F/73C. Make sure to flip the chicken halfway through the cooking time for even cooking.
Remove the chicken from the air fryer as soon as it is finished cooking so it doesn’t dry out with the residual heat. Transfer to a plate and rest for about 5 minutes before serving.