Name: Crispy Air-Fried Chicken
Ingredients: 1 tablespoon ground paprika; 1 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 0.5 teaspoon dried marjoram; 0.5 teaspoon ground sage; 0.5 teaspoon ground black pepper; 0.125 teaspoon ground nutmeg; 2 (8 ounce) bone-in, skin-on chicken breast halves; 0.25 cup coconut oil, at room temperature; 2 tablespoons dry sherry; 2 tablespoons lime juice

Ingredients

1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
0.5 teaspoon dried marjoram
0.5 teaspoon ground sage
0.5 teaspoon ground black pepper
0.125 teaspoon ground nutmeg
2 (8 ounce) bone-in, skin-on chicken breast halves
0.25 cup coconut oil, at room temperature
2 tablespoons dry sherry
2 tablespoons lime juice

Steps

Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).