Lightly coat the inside of the air fryer tray or basket with non stick cooking spray.
Pat the chicken drumsticks with a paper towel.
Mix together grated parmesan, dried oregano, dried parslely, paprika, salt and pepper in a bowl.
Melt ½ cup butter in a different bowl.
First, dip the chicken drumstick in the melted butter. Coat on both sides.
Next, toss with the parmesan mixture. Coat both sides. Repeat the last two steps until all chicken drumsticks are coated.
Place chicken in a single layer in air fryer - cook in two batches if needed.Cook at 400°F for 12 minutes then flip over.
Cook an additional 12-15 minutes or until chicken reaches 165°F as an internal temperature when poked with a meat thermometer.
Leftovers should be stored in an airtight container in the fridge up to 3-4 days and reheated in the air fryer to crispen up again. Cooked chicken can also be reheated in the microwave.
Pat the drumsticks dry with a paper towel before adding them to the butter bowl. This will remove any excess moisture.
Always flip the chicken halfway through cooking to get an even crispiness.
Check the chicken in the last couple of minutes to make sure they’re not overcooking. Every air fryer is different so it might take a little bit of practice to get used to your temperature and how it works.
How To Tell When Chicken Is Done: The safest internal temperature for cooking poultry is 165°F. You can use a simple meat thermometer, which will be poked into the thickest part of the chicken to read the temperature.