Air Fryer Whole Chicken
This recipe creates a delicious and juicy air-fried whole chicken with crispy skin. Perfect for a weeknight meal!
Ingredients:
- 1 (3-5 pound) whole chicken, giblets removed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Guide:
-
Prep the Chicken: Pat the chicken dry with paper towels. This helps ensure crispy skin. In a small bowl, whisk together the olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mixture all over the chicken, including under the skin and wings.
-
Air Fry the Chicken: Place the chicken breast-side down in the basket of your air fryer. If your chicken is large and touches the top, you can gently press down on the breastbone to flatten it slightly. Cook at 360°F (182°C) for 30 minutes.
-
Flip and Cook Until Done: Carefully flip the chicken using tongs and cook for an additional 20-30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) on an instant-read thermometer.
-
Rest and Serve: Once cooked through, transfer the chicken to a plate and let it rest for 10 minutes before carving and serving.
Tips:
- Chicken Size: This recipe is for a 3-5 pound chicken. Cooking times may vary depending on the size of your chicken. A larger chicken will take longer to cook.
- Crispy Skin: To ensure extra crispy skin, you can crank up the heat for the last 5 minutes of cooking to 400°F (204°C). Watch closely to avoid burning.
- Seasoning: Feel free to experiment with different seasonings! Italian seasoning, poultry seasoning, or a lemon pepper rub would all be delicious options.
- Leftovers: Leftover air-fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious and healthy air-fried whole chicken!
Must Tried Recipes :
