Step 1: Prep the Chicken
Pat bone-in, skin-on split chicken breasts dry with paper towels. Rub with 1 tbsp olive oil, then coat evenly with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. Let sit at room temp for 10 minutes (crucial for even cooking!).

Step 2: Air Fryer Setup
Preheat air fryer to 380°F for 3 minutes. Arrange chicken skin-side up in a single layer (no overlapping!). Air fry 12 minutes—listen for that skin crackling like bacon by minute 8.
Pro Tip: Working in batches? Keep cooked pieces warm in a 200°F oven.

Step 3: Flip & Finish
Use tongs to flip chicken skin-side down. Increase heat to 400°F and cook 8-10 minutes until internal temp hits 165°F. (Golden rule: If the skin looks like a potato chip, you’re winning.)

Step 4: Glaze & Rest
Mix ¾ cup BBQ sauce + 2 tbsp apple cider vinegar (add 1 tbsp hot honey for extra zing). Brush a thin layer on the bone side after flipping. Rest cooked chicken skin-side up for 5 minutes, then slather with remaining glaze.
Avoid sogginess: Saucing post-cook keeps the skin crisp!

Serving & Pro Hacks
Pair with sides: Toss veggies like asparagus in the air fryer during the last 10 minutes ([how to roast vegetables] perfectly in one appliance!).
No air fryer? Bake at 425°F on a wire rack for 35-40 mins.
Sticky sauce? Thin with 1 tsp water or vinegar.

Storage: Reheat leftovers in the air fryer at 375°F for 4 mins to revive crunch.