In a large bowl, combine 2 tablespoon olive oil, 2 teaspoon dried thyme, 2 teaspoon onion powder, 2 teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix everything together.

Toss the seasonings with the raw chicken breasts, spreading it onto both sides.

Heat the air fryer at 375℉ for 5 minutes. Add in the chicken in a single layer and cook for 10 minutes. Flip and cook 10 minutes more, or until it reaches 165℉ internally when poked with a meat thermometer.

Remove and let the chicken rest for 5 minutes to allow juices to circulate. Serve and enjoy.

Add 2 tablespoon olive oil, 1 ½ teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper to a large bowl. Mix everything together.

Add the chicken legs to the bowl and mix with the sauce so that all chicken is evenly coated.

Preheat the air fryer to 400°F for 2 minutes.

Place the chicken legs in a single layer in the preheated air fryer. Cook for 22-24 minutes, flipping the chicken halfway through using tongs. Cooked chicken will look crispy and will reach 165℉ when poked with a meat thermometer.

In a large bowl, mix ¼ cup mayonnaise, 1 tablespoon dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder together. Add in the chicken tender and toss together so that they are evenly coated.

In a small bowl, mix together ½ cup panko bread crumbs, ½ cup regular bread crumbs, ½ cup fresh grated parmesan cheese, ½ teaspoon salt, and ½ teaspoon ground black pepper. Sprinkle over the chicken tenders and toss them together so that they are evenly coated. Shake off the excess from each chicken tender.

Preheat the air fryer to 400℉ for 2 minutes. Place each chicken tender in a single layer in the air fryer and bake for 10 minutes, flipping them halfway through using tongs. Chicken is done when it reaches 165℉ internally using a meat thermometer.

Add the 3 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper to a large bowl. Mix everything together. Add in the chicken wings and toss everything together until the chicken is coated on all sides.

Preheat the air fryer to 400°F for 2 minutes.

Place the chicken wings in a single layer in the air fryer leaving a bit of space between each one. Cook in multiple batches if you need to.

Cook for 24-25 minutes, flipping the chicken wings halfway through using a pair of tongs. Chicken wings are cooked when they reach 165°F as an internal temperature when poked with a meat thermometer. The edges will be crispy. Serve immediately.

In a small bowl, mix together the 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon dried basil, ¼ teaspoon chili powder.

Preheat the air fryer to 350℉ for 5 minutes.

Drizzle and rub the 2 tablespoon of olive oil all over the chicken, coating both sides. Sprinkle and rub the spice mix over the entire chicken on both sides. Use your hands to rub it into all of the skin.

Place the chicken in the preheated air fryer breast side down (legs will also be facing down). Cook for 20 minutes.

Now, flip the chicken so that it is breast side up. Cook an additional 30 minutes.

Check the chicken temperature. The chicken is fully cooked when it reaches 165°F as an internal temperature when poked with a meat thermometer. If needed, cook an additonal 5-10 minutes until fully cooked.

Remove the chicken from the air fryer and let chicken rest for 20 minutes. Slice the chicken into pieces and serve.

In a small bowl, mix together the 3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush the mixture onto both sides of the chicken thighs.

Preheat the air fryer to 400℉ for 2 minutes.

Add the chicken thighs to the preheated air fryer skin side down in a single layer. Cook for 20-22 minutes, flipping the chicken to be skin side up halfway through. Cook until the skin is crispy and reaches an internal temperature of 165°F when poked with a meat thermometer.